Chicken Meatballs with Thai Peanut Sauce | BeyondCeliac.org
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Chicken Meatballs with Thai Peanut Sauce

Crunchmaster logo
Courtesy of Crunchmaster and Carol Kicinski

 

Makes about 30 meatballs

Ingredients:Chicken meatballs with thai peanut sauce

  • 1 cup Crunchmaster Sea Salt Multi-Grain Crackers
  • 1 lb. ground chicken
  • One 1 inch piece fresh ginger, grated or finely minced
  • 2 small garlic cloves, grated or finely minced
  • 4 scallions (green onions), finely minced
  • 2 Tbsp. gluten-free soy sauce
  • ½ tsp. freshly ground black pepper
  • 1 large egg, lightly beaten

Directions:

  1. Preheat oven to 400 degrees. Spray 2 baking sheets with gluten-free, non-stick cooking spray and set aside.
  2. Grind the Crunchmaster crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 Tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten-free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.

Thai Peanut Sauce

Makes about ½ cup sauce

Ingredients:

  • 1/3 cup creamy peanut butter
  • 3 Tbsp. honey
  • 1 small garlic clove, grated or finely minced
  • One 1 inch piece of fresh ginger, grated or finely minced
  • ½ tsp. sesame oil
  • Juice of 2 limes
  • 1 Tbsp. gluten-free soy sauce
  • ¼ tsp. crushed red pepper flakes

Directions:

  1. Combine all the ingredients in small mixing bowl and mix well. Microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.

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