chicken meatballs with peanut sauce and Gwynnie's version

Asian-Style Chicken Meatballs with Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound ground chicken
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1-1/2 teaspoons grated ginger, divided use
2 tablespoons vegetable oil
1 cup light coconut milk
1/3 cup reduced-fat chunky peanut butter
1/2 cup low-sodium chicken broth
2 tablespoons low sodium soy sauce
3 cups cooked basmati rice

Directions:
1) Combine chicken, bread crumbs, onion, red pepper, cilantro, egg, salt, cayenne and 1 teaspoon of ginger in a large bowl. Mix well and form into 20 meatballs. 
2) Add 1 tablespoon of the oil to a large, lidded saute pan over medium heat. Add half of meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil and remaining meatballs; set aside.
3) In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger. Stir constantly over medium heat to melt peanut butter. Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through.
4) Serve meatballs and peanut sauce over rice. Garnish with cilantro, if desired. Yield: 20 meatballs.

-------------------

Gwynnie's Meatballs

akes 2 dozen meatballs

1 pound ground chicken (preferably dark meat)
½ tsp. coarse sea salt
½ tsp.  freshly ground black pepper
1 garlic clove, very finely minced
1 tsp. freshly grated ginger
1 tbsp. soy sauce
2 tsp. good-quality maple syrup
2 tbsp. neutral oil (like canola, grapeseed, or safflower oil)
[Hoisin Sauce] for serving

Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. Roll the mixture into golf ball-sized meatballs. Grill, roast, broil, or pan-fry the meatballs until they’re cooked through and serve with sauce.

Lee's Hoisin sauce, from goop.com

akes about 1 cup 

Vegan

• 1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
• 1 large garlic clove, minced
• ½ teaspoon Chinese five-spice powder
• ½ cup red miso paste
• ½ cup good-quality maple syrup
• 2 tablespoons brown rice vinegar

preparation

1. Heat the oil in a small saucepan over medium heat. Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened. Let the sauce cool before using. It keeps well in the refrigerator for a few days.