# Components:
→ For the Meatballs
01 - 1.1 pounds ground chicken
02 - 1/4 cup panko breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 green onions, finely sliced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1 tablespoon fish sauce
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For the Peanut Sauce
13 - 1/2 cup creamy peanut butter
14 - 1/4 cup full-fat coconut milk
15 - 2 tablespoons soy sauce
16 - 1 tablespoon fish sauce
17 - 1 tablespoon honey or maple syrup
18 - 1 tablespoon rice vinegar
19 - 2 teaspoons Sriracha or Thai chili sauce
20 - 1 clove garlic, minced
21 - 1 teaspoon fresh ginger, grated
22 - 2 to 4 tablespoons warm water
→ For Serving
23 - Fresh cilantro, chopped
24 - Crushed peanuts
25 - Lime wedges
26 - Cooked jasmine rice (optional)
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease.
02 - In a large mixing bowl, gently mix ground chicken, panko breadcrumbs, egg, garlic, ginger, green onions, cilantro, fish sauce, soy sauce, sesame oil, salt, and black pepper until just incorporated.
03 - With damp hands, form mixture into 1-inch balls, making about 20 pieces, and arrange on prepared baking sheet.
04 - Place baking sheet in oven and bake for 18 to 20 minutes, or until meatballs are golden and cooked through.
05 - Meanwhile, in a medium saucepan over low heat, combine peanut butter, coconut milk, soy sauce, fish sauce, honey, rice vinegar, Sriracha, garlic, and ginger. Stir until smooth and warmed through. Add warm water, a tablespoon at a time, to reach desired sauce consistency.
06 - Transfer baked meatballs to a large bowl, pour warm peanut sauce over, and gently toss to evenly coat.
07 - Arrange meatballs on serving platter, garnish with chopped cilantro, crushed peanuts, and lime wedges. Serve with jasmine rice if desired.
