Chicken Meatballs in Spicy Peanut Butter Sauce

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

For as long as I can remember I have loved peanut butter. There is always at least one jar of it in my pantry. I don’t know what it is about the flavor and experience of eating peanut butter that has made me a die-hard fan. But I do know that peanut butter can be a convenient way to up the nutrition profile of so many dishes.

What Is Peanut Butter?

In its purest form, peanut butter is made by simply grinding roasted peanuts into a paste.  Today you can find a wide variety of peanut butters. I prefer to stick to ‘natural’ peanut butters that have a minimal number of additional ingredients (usually just salt). With natural peanut butter I can take advantage of its versatility and customize it as I see fit.

Peanut Butter Nutrition

Peanut butter is a nutrient-dense food that can be a yummy addition to any snack or meal. A single serving of peanut butter is typically measured as two tablespoons (32g).  Here’s some nutrition information for one serving of peanut butter:

  • 191 Calories
  • 16g Fat (12.5g Unsaturated Fat)
  • 6g Carbohydrates
  • 2g Dietary Fiber
  • 8g Protein

You also get a few vitamins and minerals. One serving of peanut butter also gives you:

  • Vitamin E (15% DV)
  • Niacin (20% DV)
  • Vitamin B6 (8% DV)
  • Manganese (25% DV)
  • Phosphorous (10% DV )

It’s More Than Just PB&J

For many of us peanut butter is strongly linked to sweet breakfast dishes and snacks like these Peanut Butter Banana Chocolate Chip muffins.  And, I’m not going to lie, I love peanut butter and honey sandwiches.  But peanut butter is so much more than that.  It works just as well (if not better) in savory and spicy dishes.

My first savory peanut dish on my blog was this Quinoa and Kale salad. I later added this vegan Peanut Tomato Tempeh Stew and this West African Chicken Peanut Stew (Mafe Poulet).

For even more peanut butter recipes – both savory and sweet – head here.

In savory dishes, peanut butter pairs well with ginger and garlic; this chicken meatball recipe takes advantage of this popular flavor combination.  To give this recipe more of a Thai-flavor profile I included cilantro, coconut milk and soy sauce.

Try this recipe and let me know what you think. I enjoyed these meatballs for meal with some zucchini noodles.

Prep Time: 10 minutes . Cook Time: 30 minutes . Yield: Serves 5

1 Lb Ground Chicken
1/4 Cup Oat flour or breadcrumbs
1 Tbsp Ginger, grated
1/2 Tbsp Paprika
1/2 Tsp Cayenne Pepper
1 Egg
2 Cloves Garlic, minced
2 Stalks Green Onion, finely chopped
1/4 Cup Cilantro, finely chopped
Salt, Black Pepper and Cayenne Pepper to taste

Peanut Butter Sauce
1 Tbsp Coconut or Olive oil
1+ Cup Water
1/2 Cup Light Coconut Milk
1/2 Cup Natural Peanut Butter (chunky or creamy)
2 Tbsp Tomato Paste
2 Cloves Garlic, minced
1 Tbsp Ginger, grated
1 Tbsp Reduced Sodium Soy Sauce
1/2 to 1 Tsp Red Pepper Flakes
Juice from 2 Limes
Salt & Pepper to taste

1. In a bowl, combine all the meatball ingredients. Using your hand or spoon mix ingredients until well combined. Form into 15 equally sized balls. Set aside.

2. In a skillet, heat oil over medium-high heat. Add meatballs to skillet and cook for about 5-10 minutes until golden brown, turning often. Remove browned meatballs from skillet and set aside.

3. In the same skillet, add the minced garlic and ginger; cook for about 30-60 seconds. Reduce heat to medium; add coconut milk, peanut butter, tomato paste, water and pepper flakes. Stir until ingredients are well combined. Season with salt and pepper. Add more water if sauce seems too thick. Note: If your sauce seems clumpy or curdled don’t worry. Just pulse it a few times in the blender or food processor.

4. Return meatballs to pan. Cover and cook for another 5-10 minutes until meatballs are fully cooked. Stir in lime juice. Garnish with cilantro. Serve warm.

Nutrition per serving (3 meatballs): 398 Cals; 14g Carb; 25 Fat; 26g Protein; 3g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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