Peanut-Glazed Chicken Meatballs with Crispy Garlic & Herb Crumble

Ingredients

• 1 lb ground chicken
• 1 large egg
• 3/4 cup Garlic & Herb Bread Crumbs, divided
• 2 tbsp soy sauce, divided
• 1.5 tsp grated fresh ginger, divided
• 2 cloves garlic, minced, divided
• 1/4 cup Creamy Peanut Butter
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar or lime juice
• 2 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED, divided

Steps

1. 1

   In a large bowl, combine ground chicken, egg, 1/4 cup of the Garlic & Herb Bread Crumbs, 1 tbsp of the soy sauce, 1 tsp of the grated ginger, and 1 clove of the minced garlic; mix gently until just combined, then form into 1-inch meatballs.

2. 2

   Heat 1 tbsp of the NON-GMO AVOCADO OIL EXPELLER PRESSED in a large non-stick skillet over medium-high heat; brown meatballs on all sides, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until cooked through. Remove meatballs and set aside.

3. 3

   In the same skillet, add the remaining 1 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED. Add the remaining 1/2 cup Garlic & Herb Bread Crumbs and toast over medium heat for 3-5 minutes, stirring frequently, until golden and crispy; set aside.

4. 4

   For the glaze, whisk together Creamy Peanut Butter, remaining 1 tbsp soy sauce, honey, rice vinegar, remaining 1/2 tsp ginger, and remaining 1 clove minced garlic in a small saucepan. Heat over low heat, stirring until smooth and warm, adding a splash of water if too thick.

5. 5

   Return meatballs to the skillet or a serving dish, pour the warm peanut glaze over them, tossing to coat evenly.

6. 6

   Sprinkle the toasted Garlic & Herb Bread Crumbs over the glazed meatballs just before serving.