Chicken Meatballs with Thai Peanut Sauce
by Carol Kicinski
1 cup Crunchmaster® Sea Salt Multi-Grain Crackers
1 pound ground chicken
One 1 inch piece fresh ginger, grated or finely minced
2 small garlic cloves, grated or finely minced
4 scallions (green onions), finely minced
2 tbsp. gluten free soy sauce
½ tsp. freshly ground black pepper
1 large egg, lightly beaten
Preheat oven to 400 degrees. Spray 2 baking sheets with gluten free, non-stick cooking spray and set aside.
Grind the Crunchmaster® crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.
Makes about 30 meatballs.
Thai Peanut Sauce
1/3 cup creamy peanut butter
3 tbsp. honey
1 small garlic clove, grated or finely minced
One 1 inch piece of fresh ginger, grated or finely minced
½ tsp. sesame oil
Juice of 2 limes
1 tbsp. gluten free soy sauce
¼ tsp. crushed red pepper flakes
Combine all the ingredients in small mixing bowl and mix well. Microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.
Makes about ½ cup sauce.