Dumpling Meatballs with Creamy Peanut Sauce
Serves 6
Directions
- 1First, make the sauce. In a small blender, add all of your ingredients for the sauce.
- 2Blend until completely smooth. Set aside.
- 3Next, make the meatballs. In a large bowl, combine all of the ingredients.
- 4Roll them into balls, forming 24 large meatballs.
- 5Cook the meatballs in an air fryer at 400°F for 12 minutes.
- 6Serve the cooked meatballs over rice.
- 7Add quick-pickled cucumbers and onions.
- 8Pour the creamy peanut sauce over the meatballs.
- 9Optionally, add chili flakes for extra flavor.
Ingredients
- 2 lbs ground chicken (breast or thigh, thigh preferred)
- 3 green onions, thinly sliced
- 0.33 cup cilantro, finely chopped
- 2 tb freshly grated ginger (or 2 tsp ground ginger)
- 3 cloves garlic, mashed
- 2 tb toasted sesame oil
- 2 tb fish sauce
- 0.5 cup panko bread crumbs
- 1 egg
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 0.75 cup creamy peanut butter
- 0.33 cup low sodium soy sauce
- 3 tb maple syrup
- 0.25 cup rice vinegar
- 3 cloves garlic
- 2 tb sriracha
- 2 tb water, if needed to thin
- 2 Persian cucumbers, sliced
- 0.25 red onion, thinly sliced
- 2 tb rice vinegar
- 1 pinch salt
Equipment
air fryerovensmall blenderlarge bowlbaking sheetparchment paper
Tips
- If your meat is sticky, wet the palms of your hands before rolling the meatballs.
- For air fryer: Cook at 400°F for 12 minutes, possibly in batches depending on basket size.
- For oven: Line a baking sheet with parchment paper and bake at 400°F for 25-30 minutes or until internal temperature reaches 165°F.
- The meatballs can be frozen for later use.
- Serve with rice and quick-pickled cucumbers and onions.
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