SPICY PEANUT CHICKEN MEATBALLS


Finding a way to make meatballs paleo-friendly is not always easy. Breadcrumbs are integral in binding together meatballs so they don’t fall apart as they cook. In this recipe, breadcrumbs are switched out for ground up almonds, which perfectly bind the meat together and add an extra nutty flavor (and protein!) to the dish. My spicy peanut chicken meatballs are a perfect weeknight dinner when you’re craving something a little bit spicy, a little bit creamy, and very delicious!

Here’s what you’ll need:

  • 1/3 cup raw almonds
  • 1 lb ground chicken
  • 1 egg
  • 1/4 cup chopped scallions
  • 1 tsp + 1 tbsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/2 tsp cumin
  • salt & pepper to taste
  • 1 can coconut milk
  • 1/4 cup coconut aminos
  • 1/2 cup creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp sriracha
  • 1 tbsp honey

Using a blender or food processor, blend your almonds until it is a fine, breadcrumb-like powder. In a large bowl, combine the ground almonds with your chicken, egg, scallions, 1 tsp of ginger, cumin, salt and pepper.

Using a cookie scoop or your hands, form the mixture into 8-10 meatballs. Heat the oil on a pan over medium-high heat and add each meatball to the pan. Brown the meatballs on all sides by flipping after a few minutes per side.

While the meatballs cook, begin your sauce by adding the coconut milk, coconut aminos, peanut butter, rice vinegar, sriracha and honey to another large pan over medium high heat.

Whisk the sauce together and bring to a simmer, then add in the cooked meatballs one at a time.

Cover the meatballs with sauce and serve with fresh vegetables, rice, pasta or anything else you can think of!


SPICY PEANUT CHICKEN MEATBALLS

Ingredients:

  • 1/3 cup raw almonds
  • 1 lb ground chicken
  • 1 egg
  • 1/4 cup chopped scallions
  • 1 tsp + 1 tbsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/2 tsp cumin
  • salt & pepper to taste
  • 2 tbsp avocado or olive oil
  • 1 can coconut milk
  • 1/4 cup coconut aminos
  • 1/2 cup creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp sriracha
  • 1 tbsp honey

Instructions:

  1. Using a blender or food processor, blend your almonds until it is a fine, breadcrumb-like powder. In a large bowl, combine the ground almonds with your chicken, egg, scallions, 1 tsp of ginger, cumin, salt and pepper.
  2. Using a cookie scoop or your hands, form the mixture into 8-10 meatballs.
  3. Heat the oil on a pan over medium-high heat and add each meatball to the pan. Brown the meatballs on all sides by flipping after a few minutes per side.
  4. While the meatballs cook, begin your sauce by adding the coconut milk, coconut aminos, peanut butter, rice vinegar, sriracha and honey to another large pan over medium high heat.
  5. Whisk the sauce together and bring to a simmer, then add in the cooked meatballs one at a time.
  6. Cover the meatballs with sauce and serve with fresh vegetables, rice, pasta or anything else you can think of!

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