There may not be a recipe more cozy, flavorful, and downright addictive than my Chicken Dumpling Meatballs with Creamy Peanut Sauce. These meatballs take everything you love about classic dumplings — the juicy filling, the ginger, the garlic, the sesame — and transform it into an easy, weeknight-friendly dish without the hassle of folding wrappers. Served with a rich, velvety peanut sauce and crisp, quick-pickled cucumbers and onions, every bite is a perfect balance of savory, tangy, and fresh.
Ingredients
- 2 Pounds Ground Chicken breast or thigh, thigh preferred
- 3 Green Onions thinly sliced
- ⅓ Cup Cilantro finely chopped
- 2 Tablespoons Freshly Grated Ginger or 2 tsp ground ginger
- 3 cloves garlic mashed
- 2 Tablespoons Toasted Sesame Oil
- 2 Tablespoons Fish Sauce
- ½ Cup Panko Bread Crumbs
- 1 Egg
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For the Peanut Sauce
- ¾ Cup Creamy Peanut Butter
- ⅓ Cup Low Sodium Soy Sauce
- 3 Tablespoons Maple Syrup
- ¼ Cup Rice Vinegar
- 3 Cloves Garlic
- 2 Tablespoons Sriracha
- 2-3 Tablespoons Water if needed to thin
For the Quick Pickled Cucumbers & Onions
- 2 Persian Cucumbers sliced
- ¼ Red Onion thinly sliced
- 2 Tablespoons Rice Vinegar
- Pinch Salt
Instructions
- To make these dumpling meatballs, start by preparing the sauce. Add the peanut butter, soy sauce, maple syrup, rice vinegar, garlic, and sriracha to a small blender. Blend until completely smooth, adding a splash of water if needed to thin. Transfer the sauce to a bowl and set aside.
- Next, make the meatballs. In a large mixing bowl, combine the ground chicken, green onions, cilantro, ginger, garlic, sesame oil, fish sauce, bread crumbs, egg, salt, and pepper.
- Use your hands to mix until everything is evenly combined. Roll the mixture into 24 large meatballs. You can make them bigger or smaller, depending on your preference.
- If the mixture feels sticky, lightly wet the palms of your hands to make rolling easier.
- Now, cook the meatballs. If using an air fryer, place the meatballs in the basket in a single layer and cook at 400°F for 12 minutes, working in batches if needed.
- If baking, line a sheet pan with parchment paper and bake at 400°F for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F.
- While the meatballs cook, prepare the pickled cucumbers and onions. Thinly slice the cucumbers and red onion, then toss them together in a bowl with the rice vinegar and a pinch of salt. Set aside to quick-pickle.
- Once the meatballs are ready, serve them over rice or grains of choice. Top with the creamy peanut sauce and add the pickled cucumbers and onions on the side.
Calories: 535kcal | Carbohydrates: 22g | Protein: 37g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1763mg | Potassium: 1169mg | Fiber: 2g | Sugar: 11g | Vitamin A: 189IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg
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