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Chicken Dumpling Meatballs with Creamy Peanut Sauce Recipe

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Delicious and flavorful Chicken Dumpling Meatballs served with a creamy, tangy peanut sauce and refreshing pickled cucumbers and onions. This recipe combines tender ground chicken meatballs with a rich peanut dipping sauce, perfect for a satisfying appetizer or main dish.

Ingredients

Meatballs

  • 2 Pounds Ground Chicken (breast or thigh, thigh preferred)
  • 3 Green Onions (thinly sliced)
  • ⅓ Cup Cilantro (finely chopped)
  • 2 Tablespoons Freshly Grated Ginger (or 2 tsp ground ginger)
  • 3 cloves garlic (mashed)
  • 2 Tablespoons Toasted Sesame Oil
  • 2 Tablespoons Fish Sauce
  • ½ Cup Panko Bread Crumbs
  • 1 Egg
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper

Peanut Sauce

  • ¾ Cup Creamy Peanut Butter
  • ⅓ Cup Low Sodium Soy Sauce
  • 3 Tablespoons Maple Syrup
  • ¼ Cup Rice Vinegar
  • 3 Cloves Garlic
  • 2 Tablespoons Sriracha
  • 2-3 Tablespoons Water (if needed to thin)

Pickled Cucumbers and Onions

  • 2 Persian Cucumbers (sliced)
  • ¼ Red Onion (thinly sliced)
  • 2 Tablespoons Rice Vinegar
  • Pinch Salt

Instructions

  1. Make the peanut sauce: Add the peanut butter, soy sauce, maple syrup, rice vinegar, garlic, and sriracha to a small blender. Blend until completely smooth, adding a splash of water if needed to thin. Transfer the sauce to a bowl and set aside.
  2. Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, green onions, cilantro, ginger, garlic, sesame oil, fish sauce, panko bread crumbs, egg, salt, and pepper.
  3. Mix and form meatballs: Use your hands to mix until everything is evenly incorporated. Roll the mixture into 24 large meatballs. If the mixture feels sticky, lightly wet your palms to make rolling easier.
  4. Cook the meatballs: For air frying, place the meatballs in the basket in a single layer and cook at 400°F for 12 minutes, working in batches if necessary. For baking, line a sheet pan with parchment paper and bake at 400°F for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F.
  5. Prepare the pickled cucumbers and onions: Thinly slice the cucumbers and red onion. Toss them together in a bowl with rice vinegar and a pinch of salt. Set aside to quick-pickle while meatballs cook.
  6. Serve: Once the meatballs are ready, serve them over rice or grains of choice. Top with the creamy peanut sauce and add the pickled cucumbers and onions on the side.

Notes

  • You can use chicken breast or thigh; thighs provide more moisture and flavor.
  • If you prefer a spicier peanut sauce, add more sriracha to taste.
  • Meatballs can be cooked either by air frying for a crisp exterior or baked for a slightly softer texture.
  • The pickled cucumbers and onions add a refreshing contrast to the rich meatballs and sauce.
  • Adjust the consistency of the peanut sauce with water to your liking.
  • Serve with steamed rice, quinoa, or noodles for a complete meal.

Find it online: https://cookedbygrace.com/chicken-dumpling-meatballs-with-creamy-peanut-sauce-recipe/