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When Hanger Strikes

  • Writer's pictureMari

Fiery Ginger Peanut Meatballs

Updated: Apr 20, 2021

A homemade meal that you’ll actually be excited to eat, try my Fiery Ginger Peanut Meatballs. Easy no fuss meatballs simmered in a FIERY flavourful coconut peanut broth served over noodz. I used a healthy dose of sambal in the sauce for beautiful color and heat. I love a meal that you get to dress up your own way on the table, and this dish lets you do just that. It’s QUICK to make too - 30 minutes total including simmering time. Doesn’t taste like 30 mins though let me tell you that.

Makes 4 servings


1 package (500 g) ground chicken

2 tbs fresh ginger, minced or grated, divided

A pinch of salt and pepper

1 tsp sesame oil

2 tbs olive oil, divided

1/2 red onion, minced

3 cloves garlic, minced

2 tbs Thai red curry paste

1 tbs sambal paste (sub sriracha)

1/4 cup peanut butter

1 can (310 ml) coconut milk

2 tbs soy sauce

1 tbs fish sauce

1 tbs honey (if using natural peanut butter, increase to 2 tbs)

Juice and zest of 1 lime

1 cup chicken or vegetable stock

For serving


Roasted peanuts

Green onion

Fresh cilantro

Lime wedges

Rice or rice noodles


1. In a mixing bowl, combine the ground chicken, 1 tbs fresh ginger, and a pinch of salt and pepper. Mix well until fully incorporated, then form into little meatballs, about 1 tbs in size. Dip your hands in water between each meatball to keep it from sticking.

3. To a large frying pan, add 1 tbs of olive oil and the sesame oil. Turn the heat up to medium. Once the oil starts shimmering, add the meatballs. Sauté for 5-6 minutes until the meatballs start to develop a golden crust, then remove the meatballs from the pan.

4. Add the remaining oil to the pan along with the onion, remaining ginger, and garlic. Sauté for another 3-5 minutes, stirring constantly, until the onions start to char and blacken.

5. Add the peanut butter, red curry paste and sambal to the pan and give it a good stir to combine everything.

6. Add the coconut milk, soy sauce, fish sauce, lime juice and zest, honey, and broth and bring up to a simmer. Add the meatballs back to the pan and allow the liquid to come up to a simmer, then reduce the heat to low. Simmer for 15 minutes to blend the flavours. Taste the sauce for seasoning. If you’d like a thinner sauce, add more broth, 1/4 cup at a time, until it reaches your desired thinness. If you want a thicker sauce, simmer for 10 minutes longer on low heat.

7. Serve the meatballs hot over rice or rice noodles. Garnish with thinly sliced or shredded carrots, green onions, cilantro, peanuts, and serve with lime wedges.


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