CHICKEN MEATBALLS with SWEET PEANUT SAUCE
Preheat oven to 425 degrees.
Mix the chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper in a medium-large bowl. Once well blended, roll into 1 tablespoon balls. Place on a baking sheet prepared with cooking spray. Bake for 10 minutes or until cooked all the way through.
While baking, mix the oils, peanut butter and Lite soy sauce in a bowl. Stir until smooth. Warm in the microwave for about 20 seconds. Remove 1/2 the sauce and pour into a ramekin for dipping. With the remaining sauce still in the bowl, toss the cooked meatballs. Once coated, place on a serving platter and sprinkle with crushed peanuts.
Recipe modified from Rachael Ray’s original found in the June/July 2011 issue of EveryDay with Rachael Ray.