Make this fun meatball recipe for appetizers, dinner or lunch on the go! Ground chicken meatballs dipped into either a peanut butter sauce or a jelly dipping sauce – or both!
Scale
Ingredients
- 1 pound ground chicken
- 1 batch of peanut sauce, if using store bought you’ll need about a cup
- 1 egg, beaten
- 1 1/2 cup panko breadcrumbs, divided
- 1/2 teaspoon kosher salt
- 1 tablespoon brown sugar
For the Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1 tablespoon fresh grated ginger
- 1 1/2 tablespoon brown sugar
- 2 tablespoon fresh lime juice
- 1 teaspoon chopped or minced garlic
- 1/2 cup pineapple juice
For the Jelly sauce:
- 3/4 c. raspberry jelly
- 2 tablespoons water
Instructions
- Preheat the oven to 400 degrees.
- Start the peanut sauce by adding all the ingredients to a small pot. Warm the sauce over medium-low heat stirring often until the peanut butter is mixed together with the other ingredients and warmed through (about 5 minutes) Cover and remove from the heat.
- Add the chicken, egg, 1/2 cup of the bread crumbs, 1/3 cup of the peanut sauce, salt and brown sugar to a bowl and mix well.
- Place the remaining cup of breadcrumbs in a bowl and set aside.
- Using a 2 teaspoon scoop (or clean hands sprayed with cooking spray) portion out a meatball and drop it into the bowl of breadcrumbs. Coat the meatball entirely with the breadcrumbs and place on a parchment lined baking sheet. Repeat with the remaining meatball until are are coated.
- Bake at 400 degrees for 15 minutes.
- While the meatballs are baking you can make the raspberry sauce by adding the jelly and water to a small saucepan. Stir and heat until the jelly has liquified (about 5 minutes), then cover and remove from the heat.
- Serve the meatballs with the jelly sauce and the rest of the peanut sauce for dipping.
- Category: Appetizers
- Method: Oven
- Cuisine: American
