Similar to my Thai Peanut Burgers, these “meatballs” are jam–packed with Thai-inspired flavors and come in a bite–size portion. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor.
Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Schultz.
Read our review to learn more about Minimalist Baker’s Everyday Cooking and check out more recipes from the book.
- 1 15-oz. (425 g) can chickpeas thoroughly rinsed, drained, and patted dry
- 1/2 cup (92 g) cooked quinoa (see note below)
- 1/4 cup (55 g) organic brown sugar (or substitute coconut sugar)
- 2 Tbsp (32 g) salted peanut butter
- 2-3 Tbsp (30-45 ml) tamari or soy sauce (if gluten- free, use tamari)
- 1/4 cup (15 g) finely chopped fresh cilantro plus more for serving
- 1/4 cup (38 g) finely diced green onion
- 1 tsp chili garlic sauce
- 3/4-1 cup (105-140 g) roasted salted peanuts crushed, plus more for coating and texture
- 6-8 (366 g) whole carrots peeled and ribboned or thinly sliced
- Peanut sauce
- chili garlic sauce
- fresh cilantro chopped
- lime juice
- Preheat the oven to 350 degrees F (176 degrees C). Arrange the chickpeas on a foil- or parchment- lined rimmed baking sheet. Bake for 12–13 minutes to dehydrate, then set aside. Keep the oven at 350 degrees F (176 degrees C).
- Add the baked chickpeas to the bowl of a food processor or blender. Mix/pulse on low to pulverize. Alternatively, mash with a fork.
- Add the chickpea mixture and remaining ingredients to a medium bowl. Stir/mix to combine. Taste and adjust the seasonings as needed. Add more crushed peanuts if too wet (bread crumbs work well here, too). I found 1 cup (~140g) to be the perfect amount. This will depend on how wet your quinoa and peanut butter are.
- Scoop out amounts of dough slightly larger than 1 tablespoon. Gently roll into balls. Roll in additional crushed peanuts to coat.
- Spray the foil- lined baking sheet used earlier with nonstick spray. Add the meatballs. Bake for 15 minutes, then gently turn/flip to ensure even cooking. Bake for another 10–15 minutes, or to desired doneness. The longer the meatballs cook, the firmer they will get. Once they cool a little, they firm up even more.
- While baking, prepare any additional serving items. To cook the carrots, bring a pot of water to a boil, add the ribboned carrots, and cook for 2–3 minutes or until just tender. Strain and set aside.
- Serve the meatballs over carrot noodles with peanut sauce, chili garlic sauce, fresh cilantro, and lime juice.
- Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh. Reheat in a 350 degree F oven until warmed through. See notes for freezing instructions.
Cook quinoa in vegetable broth for extra flavor.
To freeze, arrange the uncooked meatballs on a parchment–lined baking sheet and freeze until firm. Transfer to a freezer–safe container or bag and freeze for up to 1 month. To cook, place on a foil- lined baking sheet and spritz with oil to encourage browning. Bake for 20–30 minutes in a 350-degree F (176-degree C) oven, or until warmed through, gently tossing/flipping at the halfway point to ensure even cooking.
