Front Burner

I used to have an aversion to Thai flavors.  Or maybe it was just an aversion to trying new things.  It wasn't something I ate as a child, so adding it to my palate has been a "grown up" challenge.  I'd like to think I'm giving my kids the chance I didn't get, expanding their dietary variety.  And though peanut butter in savory dishes kind of freaked me out, the kids seem to love it and it hasn't done me wrong.

These meatballs were delicious, so full of flavor.  I used ground turkey as it was what I had on hand (in the freezer) but ground chicken would have worked well too.

*recipe courtesy of Family Circle magazine*


Chicken Meatballs with Peanut Sauce

1 pound ground chicken (or turkey)
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 tsp grated ginger, divided
1 Tbsp vegetable oil
1 cup light coconut milk
1/3 cup reduced fat peanut butter
1/2 cup low sodium chicken broth
2 Tbsp low sodium soy sauce
3 cups cooked basmati rice

In a large bowl, combine first nine ingredients (using 1 tsp of the grated ginger.)  Mix well and form into 20 meatballs. In a large skillet heat the oil over medium heat.  Add meatballs and brown on all sides, 5-6 minutes total.  Remove meatballs from pan.

In same pan combine coconut milk, peanut butter, broth, soy sauce and remaining 1/2 tsp ginger.  Stir constantly over medium heat to melt peanut butter.  Bring to a simmer and cook 2-3 minutes until slightly thickened.  Add meatballs to sauce, cover pan and cook 5 minutes or until meatballs are cooked through.

Serve meatballs and peanut sauce over rice.  Garnish with cilantro if desired.