These gluten-free chicken meatballs are packed with flavor, made with ground chicken, cilantro, ginger, and jalapeño, and cooked in a rich coconut peanut sauce. Perfect for a healthy, protein-packed meal, this recipe is easy to make and naturally gluten-free. Whether you serve them over jasmine rice, quinoa, or spaghetti squash, these meatballs are an ideal dish for dinner, meal prep, or entertaining. Topped with crushed peanuts, green onions, and cilantro, this dish is bursting with flavor and sure to be a crowd-pleaser!

Ingredients
For the Meatballs
- 1 pound Springer Mountain Farms ground chicken breast
- ½ cup gluten-free panko breadcrumbs
- ½ cup chopped cilantro
- 1 tablespoon minced ginger
- ½ jalapeño, diced small
- 1 tablespoon minced garlic
- ¼ teaspoon ground jalapeño
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sesame oil
Add-ins
- 4 mini sweet red peppers, sliced
- ½ zucchini, diced
For the Sauce
- 1 can coconut milk
- ¼ cup coconut aminos
- 2 tablespoons roasted red chili pepper paste
- ½ cup creamy peanut butter
- Juice of ½ lime
Optional Toppings
- Green onions
- Crushed peanuts
- Additional cilantro
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground chicken, gluten-free panko, chopped cilantro, minced ginger, diced jalapeño, garlic, ground jalapeño, salt, and pepper. Add the egg and mix everything together thoroughly using your hands or gloves.
- Shape the Meatballs: Use a cookie scoop or your hands to roll the mixture into meatballs, about 1 ½ inches in size.
- Brown the Meatballs: Heat sesame oil in a skillet over medium-high heat. Add the meatballs in batches, browning each side for about 1 minute and 30 seconds. Once browned, remove the meatballs and set them aside.
- Prepare the Sauce: Reduce the heat to medium-low. In the same skillet, combine coconut milk, lime juice, coconut aminos, chili paste, and peanut butter. Whisk until everything is well combined and smooth.
- Simmer the Meatballs: Return the meatballs to the pan, allowing them to simmer in the sauce for about 12 minutes. Stir occasionally to ensure the meatballs are evenly coated in the sauce.
- Add the Vegetables: After 12 minutes, add the sliced red bell pepper and zucchini. Cook uncovered for an additional 5 minutes, allowing the vegetables to soften and soak up the flavors.
- Serve: Serve the meatballs and sauce over jasmine rice, sticky rice, quinoa, or spaghetti squash. Garnish with green onions, crushed peanuts, and cilantro.
Why You’ll Love This Recipe
- Flavor-Packed: The combination of ginger, garlic, and jalapeño gives these meatballs a unique, vibrant flavor.
- Healthy and Gluten-Free: Made with wholesome ingredients like ground chicken and coconut milk, this recipe is naturally gluten-free and nutritious.
- Easy to Make: With simple ingredients and an easy-to-follow process, this dish is perfect for busy weeknights or meal prep.
- Customizable: You can adjust the spice level and use your favorite vegetables in the sauce.
Tips
- Ground Chicken: Make sure to use lean ground chicken for the best texture.
- Prevent Sticking: When browning the meatballs, don’t overcrowd the pan. Brown in batches if necessary.
- Adjusting Heat: If you prefer a less spicy dish, reduce or omit the jalapeño and roasted chili paste.
- Creamy Sauce: For a creamier sauce, add a bit more peanut butter or coconut milk.
Variations and Substitutions
- Protein Options: Swap the ground chicken for turkey, pork, or beef if preferred.
- Vegetarian Version: Replace the chicken with a plant-based ground option or chickpeas for a vegetarian version.
- Noodles: Instead of rice, serve the meatballs over gluten-free pasta, rice noodles, or zucchini noodles.
- Sauce Alternatives: Try adding a touch of coconut sugar or maple syrup for a sweeter sauce, or a splash of soy sauce for extra umami.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them for up to 2 days before cooking. You can also freeze them for later use.
Can I use regular soy sauce instead of coconut aminos?
Yes, regular soy sauce can be used if you’re not avoiding gluten, but coconut aminos provide a milder, slightly sweeter flavor.
How can I store leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Serving and Suggestions
- With Rice: Serve the meatballs over jasmine rice, brown rice, or quinoa for a complete meal.
- With Veggies: Add extra vegetables like broccoli, spinach, or snap peas to the sauce for added nutrition.
- For Meal Prep: This recipe is great for meal prep! Prepare a batch of meatballs and sauce to enjoy throughout the week.
- As an Appetizer: Serve smaller meatballs as an appetizer with toothpicks for dipping in the peanut coconut sauce.
Enjoy these flavorful, gluten-free chicken meatballs with a creamy coconut peanut sauce for a satisfying and wholesome meal!
Gluten-Free Chicken Meatballs with Coconut Peanut Sauce
16
servings10
minutes20
minutesIngredients
For the Meatballs
1 pound Springer Mountain Farms ground chicken breast
½ cup gluten-free panko breadcrumbs
½ cup chopped cilantro
1 tablespoon minced ginger
½ jalapeño, diced small
1 tablespoon minced garlic
¼ teaspoon ground jalapeño
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon sesame oil
Add-ins
4 mini sweet red peppers, sliced
½ zucchini, diced
For the Sauce
1 can coconut milk
¼ cup coconut aminos
2 tablespoons roasted red chili pepper paste
½ cup creamy peanut butter
Juice of ½ lime
Optional Toppings
Green onions
Crushed peanuts
Additional cilantro
Directions
- Prepare the Meatballs: In a large bowl, combine the ground chicken, gluten-free panko, chopped cilantro, minced ginger, diced jalapeño, garlic, ground jalapeño, salt, and pepper. Add the egg and mix everything together thoroughly using your hands or gloves.
- Shape the Meatballs: Use a cookie scoop or your hands to roll the mixture into meatballs, about 1 ½ inches in size.
- Brown the Meatballs: Heat sesame oil in a skillet over medium-high heat. Add the meatballs in batches, browning each side for about 1 minute and 30 seconds. Once browned, remove the meatballs and set them aside.
- Prepare the Sauce: Reduce the heat to medium-low. In the same skillet, combine coconut milk, lime juice, coconut aminos, chili paste, and peanut butter. Whisk until everything is well combined and smooth.
- Simmer the Meatballs: Return the meatballs to the pan, allowing them to simmer in the sauce for about 12 minutes. Stir occasionally to ensure the meatballs are evenly coated in the sauce.
- Add the Vegetables: After 12 minutes, add the sliced red bell pepper and zucchini. Cook uncovered for an additional 5 minutes, allowing the vegetables to soften and soak up the flavors.
- Serve: Serve the meatballs and sauce over jasmine rice, sticky rice, quinoa, or spaghetti squash. Garnish with green onions, crushed peanuts, and cilantro.
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