{"id":6350,"date":"2026-07-20T08:52:17","date_gmt":"2026-07-20T06:52:17","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=6350"},"modified":"2026-07-20T08:52:22","modified_gmt":"2026-07-20T06:52:22","slug":"chicken-meatballs-with-peanut-sauce","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2026\/07\/20\/chicken-meatballs-with-peanut-sauce\/","title":{"rendered":"Chicken Meatballs with Peanut Sauce"},"content":{"rendered":"\n

On Sundays the grocery stores are closed, but that’s a good time to look through the ads and decide what I want to make in the coming week. Ground chicken is popping up more frequently at the Discounters<\/em>, which is nice because I have a huge backlog of chicken meatball recipes to try out. This recipe<\/a> has been hanging around for literally years now.

Once again<\/a>, the meat was sold “preseasoned” with salt, pepper, and extracts of assorted plants. Once again I did not let that stop me. I halved the salt from the recipe, but left everything else as written.<\/p>\n\n\n

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This ball has corn starch instead of breadcrumbs, so you can serve it to any wheat-adverse family members who might come over for dinner. Ground chicken doesn’t need bulk as much as it needs to be less sticky.

Unfortunately, it stayed sticky.<\/p>\n\n\n

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The corn starch did not help it be less sticky.<\/em>
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After the fourth ball, I gave up trying to form spheres and just made some lumps. <\/p>\n\n\n

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The important thing is the flavor, right<\/em>?<\/figcaption><\/figure>\n<\/div>\n\n\n

In the pan I used peanut oil, because it has a relatively high smoke point and a subtle nuttiness to support the ginger and coconut milk in the sauce.<\/p>\n\n\n

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I can assure you, the pan was hot.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

The oil also gave the balls a crunchy outer crust, which was delicious. It’s messier than baking in the oven<\/a> but it was worth the extra clean-up.<\/p>\n\n\n

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That’s what you’re here for, right?<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

The sauce<\/a> is made with, for reasons I don’t fully understand, chopped bok choy. I went to two grocery stores looking for bok choy, to no avail. Too lazy to continue on to a third, I decided to substitute red bell pepper, which we always have on hand. It was fine. <\/p>\n\n\n

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Sauce.<\/figcaption><\/figure>\n<\/div>\n\n\n

I may have used twice as much peanut butter as called for in the recipe, because I can.<\/p>\n\n\n

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Don’t judge me.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

I roasted unsalted peanuts from the snack aisle in a pan while the sauce and rice were cooking. I don’t think this step was actually necessary, but it did add a weird bit of dark color to the dish and won me a “Wow, you even roasted the peanuts!” from Mr Radish. Might try it again.

(There is no cilantro because in my hunt for bok choy, I forgot to buy cilantro.)<\/p>\n\n\n\n

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I am not a Food Stylist.\u2122<\/em><\/figcaption><\/figure>\n\n\n\n

Crispy brown on the outside, but soft and fluffy on the inside. I will definitely be making these meatballs again!<\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

Crusty and fluffy!<\/p>\n","protected":false},"author":2,"featured_media":6373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-6350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meatballmonday"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t