Thai Inspired Meatballs in Coconut-Peanut Sauce

13 Aug

I like using ground meat – its quick to defrost, easy to work with, and cooks fast. These meatballs were no exception! I originally made these last week with ground beef and we loved them. Todayi made them again with ground chicken. I think they were better with the ground chicken, less greasy! Either way they are Delicious! Yum! Everyone should make these!


Thai Inspired Meatballs in Coconut-Peanut Sauce
adapted from mealplanning101

1 lb ground beef
2 tbsp hoisin sauce
2 tbsp panko
3 green onions, finely chopped
1/2 tbsp cilantro, minced
1 egg
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil

1 cup light coconut milk
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp light peanut butter
2 tbsp cilantro, minced
1 tbsp fresh ginger, grated
2 tsp lemon zest
1/8 tsp crushed red pepper flakes

Preheat oven to 400 degrees. Cover the bottom of a baking sheet with foil and a light coating of cooking spray. Combine all meatball ingredients except meat in a bowl, once combined, mix in meat and roll into 1 to 1 1/2 inch balls. That should be about 16-20 balls. Place meatballs on prepared baking sheet and bake 18-20 minutes until golden brown.

In a medium saucepan over medium-high heat combine all sauce ingredients and whisk to combine. Be liberal with the lemon zest…it adds great freshness to the sauce. Continue to stir until sauce comes to a bowl, then turn the heat down to medium and let cook 3-4 minutes. Turn to low simmer until meatballs are done. When the meatballs are done baking, remove them from the pan and add to the coconut-peanut sauce. Serve over vermicelli noodles (rice noodles) and garnish with a little more chopped cilantro.


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