Peanut Thai Chicken Meatballs
Jasmine Rice and Green Beans
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1½ lb ground chicken
- 1½ cups panko breadcrumbs
- ½ cup chopped roasted, lightly salted peanuts
- 1 Tbsp Asian chili paste (or use sambal oelek)
- 1 Tbsp minced garlic
- 2 large eggs, lightly beaten
- ¼ cup peanut butter
- ¼ cup low-sodium soy sauce
- 2 Tbsp water
Instructions
- Preheat oven to 425°F. Combine chicken, breadcrumbs, nuts, chili paste, garlic, and eggs in a large bowl; gently mix together using your hands.
- Roll chicken mixture into 1½-inch balls. Place on two large greased rimmed baking sheets. Bake 15 minutes or until no longer pink in center, shaking pans after 5 minutes.
- Meanwhile, stir together peanut butter, soy sauce, and water, adding more water, if needed, to reach desired consistency. Serve sauce with meatballs.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag jasmine rice
- 2 (12-oz) pkg green beans
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice and green beans separately according to package directions. Toss beans with salt and pepper in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
406
|
212
|
618
|
| Fat (g) | 23 | 0 | 23 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 21 | 47 | 68 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 650 | 201 | 851 |
| T. Sugs (g) | 3 | 4 | 7 |
| A. Sugs (g) | 1 | 0 | 1 |
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