Description
Tender chicken meatballs in a sweet and savory peanut sauce, tossed with colorful veggies and crunchy peanuts. A quick weeknight meal the whole family will love.
Ingredients
Units
Scale
- 1 lbs (454 g) boneless chicken breasts
- 1 onion
- 2 cloves garlic
- 1 cm ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 egg
- 1/2 cups (118 ml) breadcrumbs
- 1 red bell pepper
- 1 yellow pepper
- 2 carrots
- 2 tbsp vegetable oil
- 1/2 cups (118 ml) peanut butter
- 6 tbsp sugar
- 4 tbsp soy sauce
- 7 tbsp (164 ml) water
- Chinese noodles
- chopped peanuts
- chopped parsley
Instructions
- Preheat the oven to 428°F (220°C).
- Line a baking sheet with aluminum foil or parchment. Set aside.
- In a food processor, add all meatball ingredients and process until smooth.
- Roll the mixture into tablespoon-sized balls and place them on the prepared baking sheet.
- Optionally, brown the meatballs in a non-stick pan before baking.
- Bake meatballs for 10-12 minutes, or up to 20-25 minutes if not browned, until no longer pink.
- The veggies
- While the meatballs are baking, heat a pan with 2 tablespoons of oil.
- Cook the vegetables (onions first, then carrots, then peppers) until tender-crisp, about 5-7 minutes.
- Sweet Peanut Butter Sauce
- To make the sauce, mix together the peanut butter, soy sauce, sugar, and water.
- When the meatballs are finished baking, toss them with the vegetables in half of the sauce and sprinkle with peanuts.
- Cook the noodles according to package instructions.
- Serve the noodles with the meatball and vegetable mixture, garnished with peanuts and chopped parsley.
Notes
- For extra flavor, marinate the chicken for at least 30 minutes before making the meatballs.
- If you don’t have breadcrumbs, you can substitute finely crushed crackers or even almond flour.
- Leftovers can be stored in the refrigerator for up to 4 days; the sauce will thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
- Cholesterol: 100