The beginning of fall will always feel bittersweet to me. Bitter, because the summer’s going away, and taking with it lazy, carefree days spent at the pool and impossibly long, complicated projects that I never otherwise have time for.
But sweet, because everything feels new and crisp. I always love buying cold-weather staples, and am excited to see the new trends they come out with each fall. I’m also excited to start making heartier things using ingredients like butternut squash, apples, and beer, in galettes, stews, and roasts.
Fall feels like the perfect time to try out a new recipe. This sweet, Thai style meatballs and spaghetti variation is a great spin on the classic dish and offers an unforgettable explosion of flavor starting with creamy peanut butter, and ending with sharp garlic and cilantro.
I’ll be making these again and again.
- 1 pound ground chicken
- 1/2 cup chopped cilantro
- 1/4 cup dried breadcrumbs
- 1/4 cup grated onion
- 2 cloves garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the sweet peanut sauce:
- 2 tablespoons vegetable oil
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 3 tablespoons sesame oil
- Chopped peanuts, for garnish
- For the meatballs: mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tablespoon balls.
- In medium skillet, heat oil over medium heat.
- Add meatballs and cook through, 6 to 8 minutes, or until browned on all sides.
- Meanwhile, for the sauce, mix remaining ingredients (except peanuts) and warm in microwave.
- Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping.