One-Pan Ginger Chicken Meatballs
One-Pan Ginger Chicken Meatballs with Peanut Sauce
Big flavor, minimal effort! These ginger chicken meatballs are simmered in a rich, creamy Thai-inspired peanut sauce, creating a dish that’s bold, comforting, and packed with protein.
With just one skillet and simple ingredients, this is the perfect weeknight meal—quick, easy, and full of vibrant flavors.
Bonus? It’s great for meal prep and pairs beautifully with rice, quinoa, or spiralized veggies.
One bite, and you’ll be hooked!
For the Meatballs
- Ground Chicken – Use 93% lean ground chicken (or substitute with ground turkey).
- Egg – Helps bind the meatballs together.
- Panko Breadcrumbs – Keeps the meatballs light and tender (substitute with coconut flour for a gluten-free option).
- Green Onion – Adds a mild onion flavor and freshness.
- Cilantro – Brings in a bright, fresh taste.
- Jalapeño – Adds a bit of heat, but not overpowering.
- Garlic and Ginger – The key aromatics that give the meatballs bold flavor.
- Cayenne Pepper – Adds a touch of spice.
- Salt and Black Pepper – Enhances the flavors.
- Toasted Sesame Oil – Gives the meatballs a nutty depth (can substitute with avocado, coconut, or olive oil).
For the Peanut Sauce
- Coconut Milk – Provides a creamy, rich base for the sauce.
- Peanut Butter – The star ingredient that gives the sauce its signature flavor.
- Soy Sauce – Adds a savory umami depth (use coconut aminos for a gluten-free alternative).
- Chili Paste or Sriracha – Gives the sauce a spicy kick.
Add-Ins
- Carrots – Thinly sliced for added texture and sweetness.
- Red Bell Pepper – Adds crunch and natural sweetness.
- Frozen Peas or Edamame – Brings color and extra protein.
For Garnish
- Honey-Roasted Peanuts – Adds a sweet, nutty crunch.
- Scallions – For a fresh, mild onion finish.
- Fresh Cilantro – Enhances the dish with a bright, herby touch.
Hot Sauce – Optional, for extra heat.
One-Pan Ginger Chicken Meatballs with Peanut Sauce
Enjoy these delicious ginger chicken meatballs coated in a creamy Thai-inspired peanut sauce. This easy, one-pan dish is loaded with vegetables and perfect for meal prep! Serve with brown rice, quinoa, cauliflower rice, or spiralized veggie noodles for a wholesome meal.
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Servings: 4
Calories: 530kcal
For the Meatballs:
- 1 lb 93% lean ground chicken (or ground turkey)
- 1 egg
- ½ cup panko breadcrumbs (or 2 tbsp coconut flour for a gluten-free option)
- ¼ cup green onion, finely chopped
- ¼ cup cilantro, finely diced
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 tsp cayenne pepper
- ½ tsp salt
- Freshly ground black pepper, to taste
- 1 tbsp toasted sesame oil (or avocado, coconut, or olive oil)
For the Peanut Sauce:
- 1 can (15 oz) light coconut milk
- ½ cup creamy natural peanut butter (just peanuts + salt)
- 2 tbsp gluten-free soy sauce (or coconut aminos)
- 1 tbsp chili paste or sriracha
Add-Ins:
- 2 large carrots, thinly sliced
- 1 red bell pepper, julienned
- ⅔ cup frozen peas (or edamame)
For Garnish:
- Chopped honey-roasted peanuts
- Diced scallions
- Fresh cilantro
- Hot sauce (optional)
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Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and black pepper. Mix well and form into 16 golf ball-sized meatballs.
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Cook the Meatballs: Heat a large deep skillet over medium-high heat and add sesame oil. Brown the meatballs on all sides for about 5-6 minutes. Work in batches if necessary to avoid overcrowding. Transfer browned meatballs to a plate and set aside.
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Prepare the Sauce: Reduce heat to medium-low. In the same skillet, whisk together coconut milk, peanut butter, soy sauce, and chili paste until smooth.
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Simmer: Add the sliced carrots to the sauce, then return the meatballs to the skillet. Bring to a gentle simmer, cover, and cook on low heat for 15 minutes.
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Simmer: Add the sliced carrots to the sauce, then return the meatballs to the skillet. Bring to a gentle simmer, cover, and cook on low heat for 15 minutes.
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Serve & Enjoy: Pair with brown rice, quinoa, or spiralized zucchini or sweet potatoes. Garnish with chopped honey-roasted peanuts, scallions, and fresh cilantro. Add hot sauce if desired.
- Make it Gluten-Free: Use coconut flour instead of panko and coconut aminos instead of soy sauce.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
- Customize: Swap out veggies or adjust spice levels to your taste!
Serving: 1g | Calories: 530kcal | Carbohydrates: 22g | Protein: 34g | Fat: 35g | Fiber: 6g | Sugar: 7g
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Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well as chicken. Stick to 93% lean so you still get that juicy, tender texture.
How do I keep the meatballs from getting dry?
Easy fix! The egg and breadcrumbs help keep them moist, but the real trick? Don’t overmix! Mix just until combined—your meatballs will thank you.
I don’t have panko breadcrumbs—what can I use instead?
No problem! Regular breadcrumbs work fine. If you’re gluten-free, swap them for 2 tablespoons of coconut flour instead.
Can I make this spicier?
Yes! Leave the seeds in the jalapeño, add extra cayenne, or double up on the chili paste in the peanut sauce. Customize the heat to your taste!
Can I prep this in advance?
Absolutely. Make the meatballs and sauce ahead of time, store them separately, then just reheat and combine when you’re ready to eat. Perfect for meal prep!
