If you are serving with rice, start it now according to the package instructions. It should be ready when dinner is ready.
Heat a medium skillet over medium heat. Add 1 tbsp sesame oil.
In a large mixing bowl, add the remaining meatball ingredients. Mix together and form into 1-inch meatballs, about the size of a gold ball. Place meatballs in hot pan and sear on all sides.
While the meatballs are cooking, start on the Thai peanut curry sauce.
Heat a large skillet or medium sauce pan, over medium heat. Heat 1 tablespoon sesame oil and add the red curry paste and a pinch of red chili flakes. Cook stirring frequently for about two minutes. Taste and add more chili flakes if you prefer a spicier sauce. Add the coconut milk and gently simmer. When the coconut milk is hot, add the peanut butter, curry paste, fish sauce, brown sugar, and garlic. Whisk until combined. Add the meatballs into the curry sauce and continue to simmer over medium heat for 15 minutes or until the sauce has reduced and thickened and the meatballs are cook through.
Serve over rice with fresh steamed vegetables. Garnish with crushed peanuts, chopped scallions and/or chopped cilantro.
1). Sesame oil is sold in the grocery store on the Asian food aisle. If you prefer, you may substitute the sesame oil for olive, canola or vegetable oil. 2. I grind my own chicken using fresh chicken thighs. If you do not have a grinder this is also easily done in a food processor. The store was out of ground chicken.3). Fish sauce is found at the grocery store on the Asian food aisle. It is really worth trying. It does not overpower the food to taste like fish but adds so much flavor and a certain saltiness. If you opt to omit the fish sauce, replace it with either soy sauce or hoisin sauce for added flavor.4). Panko breadcrumbs are a Japanese-style breadcrumb. They add a nice texture. If you do not have Panko, substitute regular dry breadcrumbs.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.