Which was a good thing, because the Oven-Baked Bang Bang Chicken Wings were already in the oven! That’s how we roll.

If we don’t have an ingredient or element of a recipe my first thought is always “how do you make that from scratch?”

In this case, a key ingredient in Bang Bang Sauce is Thai Sweet Chili Sauce.

There’s an addictive quality to sweet and spicy foods. And salty sweet too. Our tastebuds clearly enjoy getting a workout.

Here’s how the Easy Homemade Thai Sweet Chili Sauce came together!

To begin, bring water and rice wine vinegar to a boil. Then add sugar, ginger, garlic, red pepper flakes, and ketchup and boil for 5 minutes. Remove from the heat and add in cornstarch and whisk until well combined. Return mixture to a boil over medium heat and allow to cook down for an additional 7-10 minutes.

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Homemade Thai Sweet Chili Sauce

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Course Sauce

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 Tablespoon fresh grated ginger or 1 tsp. ground ginger
• 2 minced garlic cloves or 1 tsp. garlic powder
• 1 Tablespoon ketchup
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons cornstarch
• 1/4 teaspoon natural red food coloring optional

Instructions

• Bring water and rice vinegar to a boil. Whisk in sugar, ginger, garlic, ketchup, red pepper flakes and bring to a boil. Simmer for 5 minutes then remove from heat. Whisk in cornstarch, then return to a boil and cook down for 7-10 minutes until reduced by almost half. Store in a jar in refrigerator for up to a week.

The post Easy Homemade Thai Sweet Chili Sauce appeared first on Lemony Thyme.

These sticky sticks are finger-licking good. The Kung Pao sauce packs a little heat with giant sweet and savory flavors!

The Kung Pao Sauce

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

The shallot and garlic are sautéed in olive oil, then the remaining ingredients are added. Bring to a boil and allow to cool completely.

• Olive oil
• Shallot & garlic
• Honey
• Soy Sauce (or coconut aminos)
• Rice Wine Vinegar
• Ginger
• Chili Crisp Oil (or sriracha hot sauce)

Instructions

Marinate 4 chicken drumsticks for 1-2 hours in cooled Kung Pao sauce. You can easily double or triple this recipe!

Remove chicken from Kung Pao Sauce and place on a rack set in a foil lined baking sheet. Pour sauce into a small saucepan and bring to a boil.

The Method

Many recipes I reviewed called for frying the chicken legs before baking.  I opted to go for a total baked version, basting along the way with boiled sauce. 

Bake at 425 degrees for 45 minutes or until internal temp. registers 175 degrees when stuck with meat thermometer.  They will be crispy, juicy and delicious!

We have one of those great meat fork thermometers.  If you don’t, I recommend the ThermoWorks one.  And I’d get it today and gift it to the house grill master.

Serve the drumsticks topped with crushed peanuts and sliced scallions.  Serve with fingers and napkins. These chicken wings pack so much flavor you’ll want to make them again and again!

Do you have a favorite finger food you’d like for me to recreate here? I’d love for you to share in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Kung Pao Chicken Drumsticks

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

Course Appetizer

Prep Time 2 hours hours 15 minutes minutes

Cook Time 45 minutes minutes

Time to Marinate 2 hours hours

Total Time 3 hours hours

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the sauce…

• 2 Tbl. olive oil
• 1 small shallot minced
• 2 garlic cloves minced
• 1/4 cup honey
• 1 Tbl. grated ginger
• 1 Tbl. rice wine vinegar
• 2 Tbl. soy sauce or coconut aminos
• 1 Tbl. brown sugar
• 1/2 Tbl. sriracha or chili crisp oil

For the chicken…

• 4 chicken drumsticks
• 1/4 cup peanuts
• 1 scallion thinly sliced

Instructions

For the sauce…

• Saute shallot in olive oil until tender, add garlic for 1 minute. Then add remaining ingredients and bring to slow boil then reduce heat and simmer for about 5 minutes until slightly thickened. Cool completely before adding sauce to chicken for marinating.

For the chicken…

• Marinate drumsticks in Kung Pao sauce for 1-2 hours, reserving some sauce for basting.
• Preheat oven to 425 degrees. Place chicken legs on a parchment lined baking sheet. Bake for 45 minutes or until done to your liking when stuck with meat thermometer. Baste drumsticks 3-4 times during the cooking time.
• Top with crushed peanuts and sliced scallions.

The post Kung Pao Chicken Drumsticks That Are Finger-Licking Good! appeared first on Lemony Thyme.

Big bold flavors. Bright cheerful colors.

There’s nothing boring about these burgers.

I have a Jerk Marinade that I’ve used for Turkey Tenderloin, Turkey Meatballs, Caribbean Couscous Salad….

Its punchy, gently spicy, with bursts of citrus and herbs. There’s warmth from the spices balanced by the natural mildness of ground turkey. I’m addicted!

To make these burgers, mix up your spices and aromatics first then add them to the ground turkey. This insures the flavors are incorporated well without overworking the mixture.

Overworking = tough burgers.

When cooked properly Turkey Burgers are moist and juicy. Ground turkey is tender and can be tricky to cook on a grill. The secret I’ve found is to sear the patties in a hot pan, then finish them in the oven. They come out perfectly every time.

Turkey Burgers reheat beautifully too, so they are fantastic for meal prep and making lunches for the week! The flavors in these jerk burgers are even better the next day, warm or cold!

Juicy Jerk Turkey Burgers with Caribbean Coleslaw are fun for the weekend, but easy enough for a weeknight meal! Serve them on toasted burger buns or lettuce wraps, topped with Caribbean Coleslaw.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Juicy Jerk Turkey Burgers with Caribbean Coleslaw

Juicy Jerk Turkey Burgers with Caribbean Coleslaw scream summer! Big bold tropical flavors. Bright cheerful colors. Smiles all around!

Course Burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs use gluten free panko for GF version

Spices and Aromatics

• 2 Tablespoons soy sauce or coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 2 sprigs minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh cilantro
• 2 scallion thinly sliced
• 1 small jalapeno fine diced
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• oil for pan frying

For Serving

• 1 cup Caribbean Coleslaw recipe link in post
• 4 burger buns lightly toasted

Instructions

• Preheat oven to 350° F.
• Mix spices and aromatic together. Add ground turkey, egg and panko breadcrumbs. Mix with hands until just combined.
• Form into 4 burger patties. Heat 1 Tablespoon cooking oil in oven-proof skillet over medium-high heat. Pan fry burgers 2-3 minutes per side, then transfer to oven. Cook for 10 minutes or until internal temperature of burgers reaches 165° F. Remove and allow to rest 5 minutes.
• To serve, place each burger on a toasted bun and top with 1/4 cup Caribbean coleslaw.

The post Juicy Jerk Turkey Burgers with Caribbean Coleslaw appeared first on Lemony Thyme.

They’re sweet & spicy, saucy & sticky and taste just like the popular Chinese take-out dish!

As promised, it’s Week #2 of my latest personal cooking challenge.

Five new Chicken Wing recipes in five weeks!

Last week’s Crispy Greek Chicken Wings were a great success, but we’re changing it up this week.

For the Baked Wings

• For this recipe you’ll make a dry rub for the wings, which consists of garlic powder, ground ginger and corn starch
• The wings are baked, not fried, at 400 degrees F. for an hour until the skin is crispy and golden.

This is my ‘healthier’ version of the classic deep fried General Tso’s chicken. Believe me, once tossed in the sweet & spicy sauce you will not miss the batter!

Meanwhile, while the wings are baking you prepare the signature sauce.

For the General Tso’s Sauce

• The sauce begins with the aromatics – freshly grated ginger, minced garlic, and dried red chili peppers (stems & seeds removed). I used japones (very hot), but you can use tianjin, arbol or red pepper flakes as well.
• Once the aromatics are sizzled in a little oil, make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve.
• Add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry.
• Bring to a gentle boil until sauce thickens, thin with water for desired consistency.

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

Toss your crispy baked chicken wings in the General Tso’s sauce and prepare to be amazed!

These wings are roll up your sleeves, two-handed, lip smacking delicious!

I plated the wings with steamed broccoli because General Tso’s Chicken is served with broccoli.

Honestly, it seemed silly but in the end the broccoli brought a nice cooling palate cleanser between rounds.

If you’re looking for a crowd-pleasing appetizer or family night dinner General Tso’s Chicken Wings are the way to go.

Crispy chicken wings with all your favorite asian flavors!! If you make this recipe I’d love to hear from you in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
Libby

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General Tso’s Chicken Wings

These oven-baked wings have all the sticky spicy sweet flavors of the original Chinese food take-out dish!

Course Entree or Appetizer

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For the Rub

• 2 Tablespoons corn starch
• 1 Tablespoon ground ginger
• 1 Tablespoon garlic powder
• 2 pounds chicken wings flats & drumettes separated

For the Sauce

• 1/4 cup soy sauce (or coconut aminos)
• 1 Tablespoon corn starch
• 1/4 cup chicken broth
• 3 Tablespoons rice wine vinegar
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon brown sugar
• 1 Tablespoon neutral oil (avocado, coconut, canola)
• 1 Tablespoon grated ginger
• 3 cloves garlic minced
• 5 dried red chilies (such as Tianjin), stems and seeds discarded or substitute 1/2 teaspoon red chili flakes

To Serve

• 2 cups steamed broccoli florets
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds

Instructions

• Preheat oven to 400° F. Line rimmed baking sheet with foil. Place rack onto pan.

For the Rub

• Combine rub dry spices in a zipper top bag. Add chicken wings and shake to coat. Place wings on prepared rack. Bake in oven for 50-60 minutes, until skin is crispy.

For the Sauce

• Make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve. In a small sauce pan saute grated ginger, minced garlic, and dried chilies in 1 Tbl. oil for 1 minute. Once the aromatics are sizzled in a little oil, add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry. Bring to a gentle boil until sauce thickens, thin with water for desired consistency.
• Toss baked wings in prepared sauce. Serve with steamed broccoli. Garnish with sliced scallions and sesame seeds.

Notes

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

The post General Tso’s Chicken Wings appeared first on Lemony Thyme.

Tender marinated chicken pieces charred and then simmered in a heavenly creamy, rich and moderately spicy sauce.

Sometimes your tastebuds need (and deserve) a trip around the world.

When I set out to prepare a well-known dish such as Chicken Tikka Masala, I spend a good bit of time reading, recreating and recording the process.

As I researched the history of this delightful dish it became clear that the aromatics and the spices were the stars.

What I’ve also found is that there are really two recipes within one….the marinade and the sauce. And both include the same key ingredients.

So for my recipe breakdown below, you’ll see I added a Spice Blend first. This allows you to measure once and use twice and also keeps the ingredients list far less intimidating.

The Marinade

Chicken Tikka Masala begins by marinating chicken pieces in yogurt, aromatics and spices. I used chicken thighs because they love to quickly take on a punchy marinade and remain nice and juicy when cooked. I recommend a minimum of 30 minutes to marinate but an hour or two will nicely intensify the flavors.

The Method

Working in batches, the marinated chicken pieces are pan seared in a smoking hot skillet with ghee until nicely charred, about 2 minutes per side.

Reserve the chicken, wipe the pan to remove any black bits and begin to build the curry sauce.

The Sauce

The sauce begins with sautéed diced onion and freshly grated ginger, followed by minced garlic, a generous amount of spices, and tomato puree.

At this point the aromas wafting through your house will be incredible, fortunately you’re only 15 minutes away from serving!

The sauce is simmered and then pureed in the blender (or remove to a bowl and use an immersion blender).

Return the sauce to the skillet, swirl in the cream and ghee (or butter), and return the charred chicken pieces to the sauce to heat through.

Just like that you’ve recreated Chicken Tikka Masala at home.

Serve Chicken Tikka Masala over basmati rice or with naan bread and a generous sprinkle of fresh cilantro.

This dish is comfort in a bowl. Warm spices, creamy sauce, tender chicken all beautifully balanced. I hope you’ll give this recipe a try and share a comment below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
Libby

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Chicken Tikka Masala

Warm spices, creamy sauce, tender chicken all beautifully balanced in this flavorful dish.

Course Entree

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Marinade Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Spice Blend

• 2 Tablespoons garam masala
• 1 Tablespoon ground cumin
• 1 Tablespoon turmeric
• 1 Tablespoon paprika not smoked
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper or more for extra spicy flavor

For the Marinade

• 2 pounds boneless skinless chicken thighs cut into 1" pieces
• 1 cup plain full fat yogurt
• 1 Tablespoon fresh grated ginger
• 1 Tablespoon fresh minced garlic about 3 cloves
• 2 1/2 Tablespoons Spice Blend see above

For the Sauce

• 4 Tablespoons ghee divided
• 1 large onion fine diced
• 2 Tablespoon fresh grated ginger
• 2 Tablespoon fresh minced garlic about 6 cloves
• 1 teaspoon salt
• 3 Tablespoons Spice Blend see above
• 1 14 ounce can tomato puree
• 1/2 cup cream
• 1/2 cup water if needed

To Serve

• 1 1/2 cups Basmati Rice
• 1 handful fresh cilantro leaves chopped
• naan bread optional

Instructions

For the Spice Blend

• Combine ground spices in a jar with a lid and shake to combine.

For the Marinade

• In a large bowl, combine 1 cup yogurt with 1 Tbl. freshly grated ginger and 1 Tbl. freshly minced garlic. Add 2 1/2 Tbl. of Spice Blend, stir to combine. Add chicken pieces and stir to thoroughly coat all pieces. Cover bowl and refrigerate for a minimum of 30 minutes but up to 3 hours.
• Heat a large cast iron or heavy skillet over high heat. Add 1 Tbl. of ghee, heat until smoking. Working in batches, sear the chicken pieces in a single layer, about 2 minutes per side. They should become blackened and charred. Remove pieces to a plate. Add more ghee and sear another batch. Repeat until all chicken has been charred on both sides. Reserve.

For the Sauce

• Wipe the skillet to remove any black bits. Heat skillet over medium heat, add 1 Tbl. ghee and sauté onion and ginger, stirring constantly until onion is translucent. Add minced garlic and salt and cook an additional minute. Sprinkle in remaining spice blend, stir to coat onions and sauté for 1 minute. Stir in tomato puree, reduce heat to low, cover and simmer for 10 minutes.
• Transfer sauce to a blender and puree until smooth or transfer to a bowl and use an immersion blender. Return sauce to pan, stir in cream, 1 Tbl. ghee or butter. Add water, up to 1/2 cup, to achieve desired thickness. Bring to a low simmer, return charred chicken pieces to sauce to heat through.

To Serve

• While making the sauce, prepare basmati rice according to package instructions. To serve, place a serving of rice in each bowl, with 1/4th of the chicken tikka masala. Sprinkle with a generous amount of chopped fresh cilantro. Serve with side of naan bread (optional). Enjoy!

The post Chicken Tikka Masala appeared first on Lemony Thyme.

It can transform a simple green salad and is the star of the show in our Asian Chicken Salad.

Asian Vinaigrette Ingredients

The ingredients are intended to be nuanced according to personal taste.

• Sesame oil, soy sauce and ginger create an unctuous flavor profile
• The acid from the rice vinegar and sweetness from honey bring balance
• Garlic delivers a slightly pungent element
• Add a little Chili Crisp Oil or sriracha if you want to spice it up a bit
• It’s fantastic on salads, grilled chicken and baked salmon

This dressing elevates even a simple Avocado & Cucumber Salad. The combo of the sesame oil and soy sauce is what pleases my tastebuds. The ginger is a bonus!

Embrace homemade dressings. It will be hard to turn back. We make a homemade vinaigrettes nearly every week. Some savory, others herby, all delicious!

Do you make your own salad dressings? I’d love for you to comment below. I’m always looking for new recipe inspiration.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Vinaigrette

This dressing will transform a simple green salad into a bowl to be savored and is the star ingredient in our Asian Chicken Salad.

Course Dressing

Cuisine Asian

Prep Time 5 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 1 Tablespoon nuetral salad oil (avocado, grapeseed, canola)
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• 1 clove garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine all ingredients in a jar with a lid and give a good shake to combine. Store in refrigerator for up to one week.

The post Asian Vinaigrette The Star of the Show appeared first on Lemony Thyme.

Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Ingredients: 1/4 cup soy sauce (or coconut aminos), 3 Tbl. sesame oil, 2 Tbl. rice vinegar, 1 Tbl. chili crisp oil (or sriracha hot sauce), 2 garlic cloves (minced), 1-inch piece fresh ginger (peeled & minced)

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Asian Chicken Salad, Sticky Asian Drumsticks, Spicy Thai Chicken Thighs

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Marinade

This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Course Marinade

Cuisine Asian

Prep Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons sesame oil
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon sriracha hot sauce or chili crisp oil
• 2 cloves garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.
• It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

The post Asian Marinade appeared first on Lemony Thyme.

Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

My fantasy of owning a Food Truck featuring meatballs is always in the back of my mind, whirling and twirling with endless possibilities.

As with all of my meatball recipes, start by gathering all of your ingredients. Combine everything except the protein, in this case the salmon. Then gently fold in chopped salmon and form into meatballs. This will keep them tender and juicy.

Asian Salmon Meatballs would definitely be a food truck hit!

There’s just the right balance of fresh cilantro and ginger paired perfectly with a sweet and spicy dipping sauce.

And there’s a little kick from our new favorite Chili Crisp Oil.

Every bite is so full of flavor that they’ll become a fan favorite.

If you love perfectly seasoned salmon then you’ll love these meatballs. They’re bursting with aromatic flavor that keeps you coming back for more!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

We’re always looking for new meatball recipes. Have any recipe inspiration you’d like to share in the comments below? Your feedback keeps me motivated in the kitchen :)

All my best,
xo Libby

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Asian Salmon Meatballs

Asian Salmon Meatballs with just the right balance of fresh cilantro and ginger served with a sesame soy honey ginger dipping sauce that has a nice little kick.

Course Appetizer, Entree

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For meatballs…

• 2/3 lb. Salmon filet skin removed
• 3 scallions thin sliced
• 1/2 cup cilantro leaves rough chopped
• 1 garlic clove minced
• 1 tsp. soy sauce or coconut aminos
• 1 tsp. sesame oil
• 1 tsp. sriracha or chili crisp oil recipe link in post
• 1 tsp. red curry paste
• 3 Tbl. panko breadcrumbs (Gluten Free for GF Version)

For sauce…

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 1 Tablespoon sriracha or chili crisp oil
• 1 tsp. fresh ginger grated
• 1/2 tsp. sesame seeds

Instructions

For the meatballs…

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Rough chop salmon in food processor. Combine all remaining meatball ingredients, then add salmon and mix until just combined. Make into 12 – 15 meatballs and arrange on prepared baking sheet. Bake for 10 minutes.

For the sauce…

• In a small saucepan, combine all ingredients and bring to a gentle boil. Spoon sauce over meatballs to serve.

The post Asian Salmon Meatballs Over Cauliflower Fried Rice appeared first on Lemony Thyme.

When I decided to share a different meatball recipe for the month of March I needed to enlist my loved ones for some recipe inspiration.

For Nick, we would transform his favorite Beef & Broccoli in a meatball meal.

The results were out of this world!

You know that sweet, salty, slightly spicy sauce that IS Beef & Broccoli, I incorporated that inside our meatballs and then gave them a quick stir-fry in it to glaze them before serving.

Our sauce combined coconut aminos (or soy sauce), honey, sesame oil, garlic, ginger, chili crisp oil, and black pepper.

The meatballs consisted of ground beef, Panko breadcrumbs, an egg, sliced scallion, and 1/4 cup of our stir-fry sauce. I baked them at 400 degrees F. for 10 minutes before giving them a swirl in the wok with the remaining sauce.

These meatballs are stop-you-in-your-grazing-tracks good!

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out.

The only thing I’d change is to double (or triple) the recipe.

These went way too fast!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Meatball Beef & Broccoli

Without question they are the star of Meatball Beef & Broccoli, however they are now going straight to the top of any appetizer or game-day spread we put out. The only thing I'd change is to double (or triple) the recipe.

Course Entree or Appetizer

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Stir Fry Sauce

• 3/4 cup coconut aminos or low sodium soy sauce
• 2 Tablespoons sesame oil
• 2 Tablespoons honey
• 2 cloves garlic minced
• 1 teaspoon ginger finely grated
• 2 teaspoon chili crisp oil or sriracha sauce recipe link in post
• 1/4 teaspoon black pepper

For the Meatballs

• 1 pound ground beef
• 1/3 cup panko breadcrumbs (Gluten Free Panko for GF version)
• 1 large egg
• 2 scallion thinly sliced, about 1/2 cup
• 1/4 cup Stir Fry Sauce (above)

To Serve

• 2-3 cups broccoli florets blanched
• 1 cup rice prepared according to package
• 1 Tablespoon high heat oil such as avocado or sesame
• 1 Tablespoon sesame seeds
• 1 scallion thinly sliced

Instructions

For the Stir Fry Sauce

• Combine all the sauce ingredients in a bowl. Reserve.

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. In a bowl combine panko breadcrumbs, egg, scallion, and 1/4 cup of prepared Stir Fry Sauce. Add ground beef and mix gently until combined. Form into 1 1/2" meatballs (about 20) and place on parchment lined baking sheet. Bake for 10 minutes.

To Serve

• While meatballs are in oven, bring a pot of water to a boil. Blanch broccoli for 2 minutes. Drain and reserve. Prepare Rice according to package instructions.
• In a wok or heavy skillet, heat 1 Tablespoon of high heat oil. Add meatballs and remaining stir fry sauce. Cook for 3-4 minutes until meatballs are cooked through and sauce is slightly thickened.
• Serve in bowls with rice, broccoli, and meatballs. Garnish with sesame seeds and scallions.

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