Incredible one pan ginger chicken meatballs with a Thai inspired peanut sauce. This easy weeknight dinner is loaded with veggies & protein and is perfect for meal prep! Serve with brown rice, cauliflower rice, quinoa, or your favorite spiralized veggie noodles.
How to bake then freeze: place your meatballs and peanut sauce in a freezer safe, airtight container or bag and freeze it all for up to 3 months. When you’re ready to enjoy, let your container of meatballs + sauce thaw in the refrigerator for a few hours or overnight, and then empty the contents into a pan on the stovetop. Heat them in your pan until they’re nice and warm, and then serve!
How to freeze before baking: form your meatballs as instructed, place them on a baking sheet, and put them in the freezer for 1-2 hours. Then, transfer your frozen meatballs to an airtight, freezer-friendly bag or container and place in the freezer for up to 3 months. To thaw them, simply place them in the refrigerator for a few hours or overnight and then cook them in the peanut sauce as directed in the recipe.