Asian Chicken Meatballs with Creamy Peanut Sauce: A Flavorful Weeknight Favorite

Delicious, protein-packed chicken meatballs paired with a rich and creamy peanut sauce—perfect for quick dinners and elegant entertaining.

By Medha deb

Created on Sep 28, 2025

Delicious, protein-packed chicken meatballs paired with a rich and creamy peanut sauce—perfect for quick dinners and elegant entertaining.

Asian Chicken Meatballs with Creamy Peanut Sauce

Few dishes capture the magic of weeknight cooking like Asian-style chicken meatballs slathered in creamy peanut sauce. This crowd-pleasing recipe blends lean protein, fresh herbs, fragrant spices, and a luscious sauce into a memorable meal. Whether you’re craving a satisfying main, planning appetizers for guests, or seeking a meal prep champion, these meatballs deliver flavor, nutrition, and comfort in every bite.

Why This Dish Deserves a Place at Your Table

Quick and easy: Ready in under 45 minutes from start to finish.
Meal prep-friendly: Stays fresh for days, and the flavors only deepen over time.
Flexible serving options: Works as a main course, appetizer, or party bite.
Nutrition-focused: Packed with protein, lighter than fried meatballs, and uses fresh, wholesome ingredients.
Customizable: Easily adapted for gluten-free, dairy-free, and low-carb diets.

Essential Ingredients and Substitutions

For the Chicken Meatballs

1 lb ground chicken (or use ground turkey for variation)
1 large egg
1/2 cup breadcrumbs (panko for extra crunch; almond flour for gluten-free)
1/4 cup finely chopped cilantro
2–3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons soy sauce (use tamari for gluten-free)
1 tablespoon toasted sesame oil
1/4 cup finely diced green onion (optional)
Salt and black pepper, to taste

For the Creamy Peanut Sauce

1/2 cup creamy peanut butter
1 can (15 oz) coconut milk (full fat for richness, or lite for lower calories)
1–2 tablespoons soy sauce or coconut aminos
1–2 teaspoons red curry paste (or chili paste for heat)
1 tablespoon rice vinegar or lime juice
1 tablespoon honey or maple syrup
1 clove garlic, finely minced
1/2 teaspoon fresh ginger, grated

Optional Add-Ins and Garnishes

1 red bell pepper, chopped
2/3 cup frozen peas or snow peas
Crushed roasted peanuts
Extra cilantro, green onions, or sliced chilies

Step-By-Step Cooking Instructions

1. Mix the Meatballs

Start by combining ground chicken, egg, breadcrumbs, cilantro, garlic, ginger, soy sauce, sesame oil, green onion, salt, and pepper in a large bowl. Use clean hands or a spatula to gently mix until just combined—avoid overworking to keep the meatballs tender.

2. Shape and Brown the Meatballs

Form the mixture into 12–16 evenly-sized balls, about the size of a golf ball.
Heat a large nonstick skillet or deep sauté pan over medium-high heat and add a splash of oil.
Arrange meatballs in the pan, spacing them apart. Brown them on all sides, turning occasionally, for 6–8 minutes.
Remove browned meatballs and set aside. (They’ll finish cooking in the sauce.)

3. Make the Peanut Sauce

Reduce the heat to medium-low.
In the same pan, add coconut milk, peanut butter, soy sauce, curry paste, vinegar or lime juice, honey, minced garlic, and grated ginger. Whisk until completely smooth and creamy.
Add chopped bell pepper and peas if using.

4. Simmer the Meatballs

Return meatballs to the pan, nestling them in the sauce.
Cover and simmer gently for 10–15 minutes, until the meatballs are cooked through and flavors meld.
Taste and adjust seasoning with extra soy sauce, lime, or honey as desired.

5. Finish and Serve

Garnish generously with crushed peanuts, green onion, and cilantro.
Serve warm, with your choice of accompaniment.

Serving Suggestions

This dish adapts beautifully to many serving styles. Consider these ideas—perfect for weeknights, parties, or meal prep:

With Jasmine rice or brown rice: For a traditional, comforting meal. Spoon extra sauce over the top.
On spiralized zucchini or sweet potato: To keep things low-carb and add extra veggies.
With rice noodles or soba noodles: Create a hearty noodle bowl with lots of fresh herbs.
As an appetizer: Skewer each meatball, drizzle with peanut sauce, and serve with a sprinkle of scallions and sesame seeds.

Tips for Perfect Meatballs

Don’t overmix: Mix until just combined to prevent dense meatballs.
Chill before shaping (optional): If your mixture feels sticky, chill in the fridge for 10–15 minutes for easier shaping.
Substitute proteins: Ground turkey or pork works well if chicken isn’t available.
Meal prep and freezing: Store cooked meatballs and sauce in an airtight container in the fridge for up to 4–5 days. Freeze for up to 2 months and reheat gently over the stovetop with a splash of water or coconut milk.

Nutrition and Health Benefits

These Asian-inspired chicken meatballs check the boxes for a health-conscious meal:

Lean protein: Ground chicken is lower in fat but high in protein.
Heart-healthy fats: The peanut butter and coconut milk add flavor and satiety without excess saturated fat.
Packed with vegetables: Add your favorites (like bell peppers, carrots, spinach) for extra nutrition.
Gluten- and dairy-free options: Easy swaps make this dish accessible for many diets.

Variations & Additions

Variation	Description
Spicy Kick	Add Sriracha, more chili paste, or fresh chopped chilies in both meatballs and sauce.
Extra Veggies	Stir in shredded carrots, zucchini, spinach, or snap peas for color and fiber.
No Peanuts?	Swap peanut butter for almond or sunflower butter for allergy-friendly options.
Tangy Twist	Use lime juice and a splash of fish sauce in the sauce for Thai-inspired depth.
Crispier Meatballs	Bake in a 400°F oven on a rack for 12–14 minutes for a golden crust, then simmer in sauce.

Smart Storage and Meal Prep

Refrigerate: Store cooked meatballs and sauce in an airtight container up to 5 days. The sauce may thicken—add a dash of coconut milk or water when reheating.
Freeze: Freeze fully cooked meatballs (with or without sauce) for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Prep ahead: Roll and refrigerate raw meatballs up to 24 hours before cooking. Perfect for busy schedules.

Frequently Asked Questions (FAQs)

Q: Can I make these meatballs in advance for meal prep?

A: Absolutely. Cooked meatballs store well in the fridge for up to 5 days and in the freezer for about 2 months. Reheat with a splash of liquid for best texture.

Q: What can I use if I don’t have coconut milk?

A: Substitute with light cream, evaporated milk, or extra broth for a lighter but still creamy sauce. The flavor will vary slightly.

Q: Is this recipe gluten-free?

A: Yes, if you use gluten-free breadcrumbs and tamari in place of soy sauce.

Q: What other proteins work in this recipe?

A: Ground turkey, pork, or even plant-based crumbles can replace chicken with minor adjustments in seasoning.

Q: How can I make them spicier?

A: Increase the chili paste in the sauce, add Sriracha, or stir chopped chilies directly into the meatball mix.

Nutritional Information (Per Serving)

Nutrient	Amount (Estimated)
Calories	340–390
Protein	22g
Fat	20g
Carbs	15g
Sugar	5g
Fiber	3g

(Values will vary based on ingredients and serving sizes.)

Make It Your Way: More Serving Ideas

In lettuce wraps: For a fresh, low-carb option, serve meatballs in sturdy lettuce cups and drizzle with sauce.
As a rice bowl centerpiece: Layer with rice, steamed veggies, and extra herbs—top with sauce and crushed nuts.
With Asian slaw: Pair crunchy cabbage slaw tossed with lime and sesame for a vibrant side.
Over noodles: Spaghetti, soba, or rice noodles all create a comforting base for saucy meatballs.

Chef’s Notes

For the boldest flavor, use freshly grated ginger, real garlic, and full-fat coconut milk.
If the sauce thickens too much when cooled or refrigerated, thin with a small splash of broth or water when reheating.
Adjust sweetness or acidity with extra honey or lime for a perfectly balanced sauce.
Garnish with fresh herbs just before serving for a punch of color and aroma.

Explore Related Recipes

20-Minute Chicken Teriyaki
Thai Noodle Salad with Spicy Peanut Dressing
Whole30 Egg Roll in a Bowl
Peanut Chicken Skewers

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb