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Main Dishes

One Pan Ginger Chicken Meatballs with Peanut Sauce

One Pan Ginger Chicken Meatballs with Peanut Sauce combines tender chicken meatballs, colorful vegetables, and a creamy peanut sauce in a single skillet for an easy, protein-packed dinner served over cauliflower rice.
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Ingredients

  • 1 lb lean ground chicken or turkey
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup green onions finely chopped
  • 1/4 cup cilantro finely diced
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1/2 tsp salt
  • black pepper freshly ground
  • 1 tsp peanut or olive oil toasted
  • 1 cup orange juice
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 lime juiced
  • 1 tbsp minced garlic
  • 1 tbsp sriracha optional
  • 2 large carrots thinly sliced
  • 1 red bell pepper julienned
  • 2/3 cup frozen peas
  • 4 cups cauliflower rice
  • 1/3 cup roasted chopped peanuts garnish

Equipment

  • Large mixing bowl
  • Large deep skillet with lid
  • Wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife

Instructions

  1. In a large bowl, combine the ground chicken (or turkey), egg, breadcrumbs, green onions, cilantro, garlic, ginger, salt, and black pepper. Mix gently and form into 16 golf ball-sized meatballs.
  2. Heat the peanut or olive oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides, about 5 to 6 minutes total. Transfer the browned meatballs to a plate.
  3. Reduce the heat to medium-low. Add the orange juice, peanut butter, soy sauce, minced garlic, sriracha (if using), and lime juice to the skillet. Whisk until the peanut butter melts and the sauce is smooth.
  4. Return the meatballs to the skillet. Cover and simmer over low heat for 15 minutes.
  5. Remove the lid and gently stir in the carrots, peas, and red bell pepper. Continue simmering uncovered for about 5 minutes until the vegetables are tender-crisp and the meatballs are fully cooked.

Notes

  • Mix the meatball ingredients gently to keep the finished meatballs tender.
  • Sriracha is optional and can be adjusted to your preferred spice level.
  • Spiralized zucchini can be substituted for cauliflower rice if desired.
  • The peanut sauce thickens as it simmers; stir occasionally to keep it smooth.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

One Pan Ginger Chicken Meatballs with Peanut Sauce

One Pan Ginger Chicken Meatballs with Peanut Sauce brings together juicy homemade chicken meatballs, crisp vegetables, and a creamy peanut sauce in one skillet for an easy weeknight dinner. Fresh ginger, garlic, cilantro, and green onions build layers of flavor while the peanut butter creates a rich sauce that coats every bite.
Everything cooks in a single pan, making cleanup simple while delivering a complete, protein-rich meal that's ready in under an hour.

Fresh Vegetables in a Creamy Peanut Sauce

Orange juice, peanut butter, soy sauce, lime juice, and garlic combine into a smooth, savory sauce balanced with bright citrus flavor. Carrots, peas, and red bell peppers add color, texture, and freshness while simmering alongside the meatballs for a complete meal.

An Easy One-Pan Weeknight Dinner

Serve these flavorful meatballs over cauliflower rice for a lighter option or substitute spiralized zucchini or cooked rice depending on your preference. This versatile recipe reheats well, making it an excellent choice for meal prep and leftovers throughout the week.
Browse more recipes in our Main Dishes collection, learn about The Peanut's Journey, or explore Where Peanuts Grow.

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