One Pan Thai Chicken Meatballs with Peanut Sauce on the BBQ Recipe
Quick and easy weeknight dinners are the best after all of the excess of the holidays. This healthy, one-pan (ish) recipe for Thai Chicken Meatballs with Peanut Sauce is easy to make on the BBQ. Just what you need to get excited for dinner. Infused with umami-filled ingredients, these bouncy meatballs in savory, Thai-inspired sauce is perfect for those who are craving a quick and tasty meal. The meatballs freeze well, so any leftovers can be stored for future grab-and-go meals.
One Pan Thai Chicken Meatballs with Peanut Sauce on the BBQ Recipe
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- 2 lbs (907 g) ground chicken or turkey
- 2 cloves garlic, minced/grated
- 2 tsp. ginger, minced/grated
- 1 tbsp. salt
- 3 green onions, sliced
- Optional chili paste or pepper flakes
- Rice for serving
- Seasonal vegetables for serving
- Cilantro, green onion, and peanuts for garnish
Peanut Sauce
- 2 tsp. oil
- 3 cloves garlic, minced/grated
- 2 tsp. ginger, minced/grated
- 2 tsp. chili paste or sambal olek
- 2 cans (800 ml) coconut cream
- 2/3 cup (170 g) natural peanut butter, smooth
- 1 tbsp. honey
- 2 tsp. fish sauce
- 1 lime, juiced
- 3 tbsp. Thai red curry paste
- Replace your cooking grids with the Napoleon drop-in Grill Roasting Pan or place a Cast Iron Frying Pan onto the cooking grids. Preheat your barbecue to around 350°F (177°C) using all burners set to medium-low.
- In a bowl, combine the ground chicken, garlic, ginger, soy, salt, the whites of the green onion, and optional chili paste. Roll the mixture into balls, not too small, but not too big either, a little smaller than golf balls is just right.
- Grill the meatballs over direct heat while you make the sauce.
- In the drop-in Roasting Pan or Cast Iron Frying Pan, add the oil, then the garlic, ginger, and chili paste. Fry until fragrant, before adding the coconut milk. Once warm, stir in the peanut butter, honey, fish sauce, lime juice, and red curry sauce.
- Drop the meatballs into the sauce to finish cooking through, you are looking for a finished temperature of around 165°F (74°C).
- Serve your saucy meatballs over rice with your favorite seasonal vegetables, and garnished with cilantro, peanuts, and green onion.
This recipe for one pan Thai Chicken Meatballs with Peanut Sauce is easy to make on the BBQ and is a great meal-prep style meal too. Freeze leftovers or have nutritious and delicious lunches ready for the week. However you enjoy them, these Thai-inspired meatballs are a great addition to your favorite grilled recipes. What is your favorite fast weeknight dinner recipe for the barbecue? Share your weeknight barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather up the ingredients
Add the whites of green onion, garlic, ginger, and salt to the meat
Roll the meat into balls just a little smaller than golf balls
Grill the meatballs over direct heat while you make the sauce
Once your sauce is simmering, add the grilled balls
Once an internal temp of 165°F (74°C) remove from heat
Serve topped with the remaining green onion
Place the balls on a bed of rice and top with additional sauce
A squeeze of lime and your favorite vegetables and wine will pair nicely
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather up the ingredients
Add the whites of green onion, garlic, ginger, and salt to the meat
Roll the meat into balls just a little smaller than golf balls
Grill the meatballs over direct heat while you make the sauce
Once your sauce is simmering, add the grilled balls
Once an internal temp of 165°F (74°C) remove from heat
Serve topped with the remaining green onion
Place the balls on a bed of rice and top with additional sauce
A squeeze of lime and your favorite vegetables and wine will pair nicely
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