Gluten-Free Chicken Meatballs in Thai-Inspired Peanut Sauce

These gluten-free chicken meatballs are an easy, high-protein dinner idea packed with bold Thai-inspired flavors. Made with ground chicken, garlic, ginger, and jalapeño, then simmered in a creamy peanut and coconut milk sauce, this one-pan recipe is perfect for busy weeknights or meal prep. Serve over rice, quinoa, or low-carb options like spaghetti squash or cauliflower rice. Great for gluten-free and dairy-free diets.

These gluten-free chicken meatballs are packed with bold flavors like garlic, ginger, and jalapeño, then simmered in a creamy, spicy peanut coconut sauce. Made with simple, clean ingredients, this protein-packed dish is great for weeknight dinners and meal prep.

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Ingredients

Meatballs

• 1 lb Springer Mountain Farms ground chicken breast
• ½ cup gluten-free panko breadcrumbs
• ½ cup chopped cilantro
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• ½ small jalapeño, finely diced
• ¼ tsp ground jalapeño (or cayenne)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp sesame oil (for browning)
• 1 egg

Add-Ins

• 4 mini sweet red peppers, sliced
• ½ zucchini, sliced

Sauce

• 1 can (13.5 oz) full-fat coconut milk
• ¼ cup coconut aminos
• 2 tbsp roasted red chili paste
• ½ cup creamy peanut butter
• Juice of ½ lime

Optional Toppings

• Crushed peanuts
• Chopped green onion
• Extra cilantro

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Instructions

1. Prepare the Meatballs:
   In a large bowl, mix ground chicken, gluten-free panko, cilantro, jalapeño, ginger, garlic, seasonings, and egg. Use gloved hands or a spoon to mix until well combined.
2. Form the Meatballs:
   Use a cookie scoop to portion the mixture. Roll each scoop between your hands to form uniform balls.
3. Brown the Meatballs:
   Heat sesame oil in a skillet over medium-high heat. Brown the meatballs for 1½ minutes per side until golden. Work in batches if needed. Remove and set aside.
4. Make the Sauce:
   Lower heat to medium-low. Add coconut milk, coconut aminos, red chili paste, peanut butter, and lime juice to the pan. Whisk until smooth.
5. Simmer the Meatballs:
   Return meatballs to the pan and cover. Simmer on low for 12 minutes, stirring occasionally to prevent sticking.
6. Add Vegetables:
   Remove the lid and stir in red peppers and zucchini. Let cook uncovered for another 5 minutes until vegetables are tender.

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Tips

• Use a cookie scoop for even meatball size and consistent cooking.
• Don’t skip browning the meatballs—it adds flavor and helps them hold together in the sauce.
• Whisk the sauce well to avoid clumps from the peanut butter.

Variations and Substitutions

• Protein Swap: Use ground turkey or beef in place of chicken.
• Nut-Free: Substitute sunflower seed butter or tahini for peanut butter.
• Spice Level: Adjust chili paste and jalapeño based on your heat preference.
• Low-Carb: Serve over cauliflower rice or zucchini noodles.

FAQs

Can I bake the meatballs instead?
Yes, bake at 400°F for 15–18 minutes until cooked through, then simmer in the sauce.

Is this recipe freezer-friendly?
The cooked meatballs and sauce freeze well. Let cool completely and store in a freezer-safe container.

Can I use store-bought peanut sauce?
Yes, but making your own gives you control over ingredients and flavor.

Serving Suggestions

• Serve over jasmine rice, brown rice, quinoa, or spaghetti squash.
• Add a squeeze of lime and fresh herbs for extra brightness.
• Pair with a crisp cucumber salad or steamed vegetables for a balanced meal.

Why You’ll Love This Recipe

• Gluten-free and packed with protein
• Rich, flavorful sauce made with clean ingredients
• Great for meal prep or weeknight dinners
• Customizable with your favorite vegetables and grains