Thai-style peanut chicken meatballs

• 450 g ground chicken
• 120 ml breadcrumbs
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 15 ml fresh ginger, grated
• 60 ml creamy peanut butter
• 30 ml soy sauce
• 15 ml honey or maple syrup
• 15 ml lime juice
• 5 ml sriracha or chili paste
• 60 ml warm water
• Cooked white rice for serving
• Toppings: toasted sesame seeds, chopped cilantro, crushed peanuts, and lime wedges

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, egg, half of the minced garlic, and half of the grated ginger. Mix until just combined and form into 1.5-inch balls.
3. Place meatballs on the prepared baking sheet and bake for 18-20 minutes until cooked through.
4. While meatballs bake, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, remaining garlic, ginger, and warm water in a small saucepan over low heat until smooth and bubbly.
5. Once the meatballs are done, toss them gently in the peanut sauce until well coated.
6. Serve the meatballs over a bed of fluffy white rice.

Garnish generously with toasted sesame seeds, fresh cilantro, and crushed peanuts. Serve with extra lime wedges on the side to cut through the richness of the peanut sauce. Pair with steamed bok choy or a crisp cucumber salad.