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Meatballs With Peanut Orange Sauce
I’ll keep it short and sweet.
Here’s my latest witches’ brew: meatballs slowly simmered in a laid-back and slightly different from your average peanut sauce. Oh, how I love anything with peanut butter in it.
I used my slow cooker but you can make a stove-top version as well. Simply add 1/3 cup orange juice extra, and simmer for 30 to 40 minutes.
Ingredients:
1 pound meat balls (recipe is in printable)
6 tbsp peanut butter
thumb-size piece ginger
1 medium garlic clove
2 tbsp sweet mango chutney
3 tbsp sweet chili sauce
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp butter
1 cup orange juice
Directions:
* I like my peanut sauce thick and luscious. If you’re after a thinner sauce, add extra orange juice. You can tweak during cooking, it’s a very forgiving sauce.
I used my basic, go-to recipe for meatballs, the Dutch meatballs. I left out the grainy mustard this time.
Peel and grate the ginger and garlic.
Here’s the stuff: soy sauce, orange juice, peanut butter, mango chutney and chili sauce. Together they create magic.
That first scoop out of the jar. How I love to make the first mark in that perfectly smooth surface.
No idea why. I have many, many idiosyncrasies.
Heat the butter and carefully place the meatballs in there.
Brown them on all sides.
If you’re using a slow cooker as well, this is your cue to start transfer things.
Add the garlic, ginger, soy sauce, mango chutney and peanut butter. Stir until it’s a thick paste.
Add the brown sugar and pour in the orange juice. Mix well.
Taste the sauce and add sweet chili sauce to spice and liven things up, 3 tbsp was the right amount for me.
Pop the lid on and simmer on low for 3 hours.
This was my sauce after 2 hours.
Remove the lid and simmer for another hour to let the sauce thicken a bit. It seems lighter, fresher almost than ‘normal’ peanut sauce.
This has a wonderful summery, citrusy—almost Caribbean—flavor to it.
| Meatballs With Peanut Orange Sauce | |||||||||
| Ingredients |
1 pound ground beef 2 tbsp sweet chili sauce 1/2 a tbsp ground nutmeg 2 tbsp coarse mustard 1/2 tsp white pepper 6 tbsp breadcrumbs 1 tbsp milk 1 1/2 tsp salt 1 egg Sauce: 6 tbsp peanut butter thumb-size piece ginger 1 medium garlic clove 2 tbsp sweet mango chutney 3 tbsp sweet chili sauce 1 tbsp brown sugar 2 tbsp soy sauce 2 tbsp butter 1 cup orange juice Directions |
|
Combine all ingredients listed under ‘meatballs’ and form it into 5 large meatballs. Peel and grate the ginger and garlic. Heat the butter and carefully place the meatballs in there and brown them on all sides. If you’re using a slow cooker as well, this is your cue to start transfer things. Add the garlic, ginger, soy sauce, mango chutney and peanut butter. Stir until it’s a thick paste. Add the brown sugar and pour in the orange juice. Mix well. Taste the sauce and add sweet chili sauce to spice and liven things up, 3 tbsp was the right amount for me. Pop the lid on and simmer on low for 3 hours. Remove the lid and simmer for another hour to let the sauce thicken a bit. Meal type: |
main dish, slow-cooker |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
17 Comments »
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I love the five-paneled photo of brand close-ups. Haven’t seen a pic like that on your site before, I think. Very creative!
I use my three-vertical storyboard more than the 4 or 5 version, but it worked this time :)
Wonder if this sauce would be good thinned & used as a glaze on chicken breasts? Think I am going to try it!
Not sure it will make a good glaze.
This recipe sounds scrumptious. And may I add that the first picture is just beautiful.
I appreciate your idiosyncracies, especially considering that I have the same one about jars of peanut butter. :D
I *knew* it! I knew there were more people like me :)
This looks delicious! Can I ask what you would serve with them?
We had these sliced, on a bun, with fries and a salad to go with it. The first time I served them with steamed rice and caramelized carrots.
Wow, this looks like an absolutely delicious recipe! I have a question – maybe you, or some of your readers would know: my other half is allergic to peanuts. Do you think I could substitute tahini in its place?
I don’t think that will come out very tasty, to be honest. The flavor and texture are very different!
Just had them for dinner, ate too much of them, sooo good :)
Oh, and I only discovered this website a couple of weeks ago, love it, thank you for all the recipes and great pictures of them!
We just had these for dinner too! I didn’t get to my slow cooker in time today so I made them on the stove top. Simmering for 30-40 minutes was perfect. We had them with a side of jasmine rice and asparagus. Seriously…. DEELISH!
I made this last weekend and it was delicious! Thank you for sharing. Jum!
This peanut sauce sounds really tasty!
I made this tonight for the first time, but defenitely not the last time. It’s really yammie. Thanks for the recipe.
Thanks for yummy recipe.
The sauce tastes great but had some diffiuclty keeping it from burning, even on the lowest simmer settings (using ceramic.)
If anyone has the same problem, given sugar’s prpensity to burn, then just do the sauce for 10-15 mins and add meatballs in after cooking seperately. Obviously not ideal, but beats burnt sauce and speeds up cooking times by several hours. ;-)