Chicken Satay Meatballs
These soft and tender meatballs are smothered in a nutty sauce.
Sarah TuckFood writer and editor of Dish magazine
- prepare
- cook
- 3-4 servings
- Easy
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Caption:Soft and tender chicken meatballs meet a nutty sauce in this recipe from Dish magazine's Fast Two compilation.Photo credit:Dish
Ingredients
- For the meatballs: 1 large egg
- For the meatballs: 2 Tbsp soy sauce
- For the meatballs: 1 tsp sesame oil
- For the meatballs: 1 tsp chilli flakes
- For the meatballs: 1 thumb-sized piece fresh ginger, chopped
- For the meatballs: 3 cloves garlic, chopped
- For the meatballs: 600 grams boneless, skin-off chicken thighs, roughly chopped
- For the meatballs: ½ packed cup coriander, roughly chopped, plus extra to serve
- For the satay sauce: 400ml can coconut milk
- For the satay sauce: 3 cloves garlic, crushed
- For the satay sauce: ¾ cup crunchy peanut butter
- For the satay sauce: 2 Tbsp fresh lime juice
- For the satay sauce: 2 Tbsp kecap manis
- For the satay sauce: 1 Tbsp brown sugar
- For the satay sauce: 1 Tbsp grated fresh ginger
- For the satay sauce: 1 Tbsp finely grated lime zest
- For the satay sauce: 2 tsp soy sauce
- For the satay sauce: 1 tsp sesame oil
- For the satay sauce: 1 tsp each of ground cumin, coriander, turmeric and hot curry powder
- For the satay sauce: ¼–½ tsp chilli powder
- 1 stalk lemongrass
- 2 limes, quartered
- Cooked noodles, or rice
Instructions
- Make the meatballs first: Whisk the egg, soy, and sesame oil together in a large bowl then stir in the chilli flakes and breadcrumbs. Whiz the ginger, garlic, chicken and coriander in a food processor until well chopped and almost smooth. Add to the crumb mixture and mix until well combined. The mixture will be quite soft. Lightly wet your hands first then scoop out spoonfuls of the mixture and form into meatballs. You should have about 16 meatballs.
- Preheat the oven to 180°C fan bake.
- Make the satay sauce: Combine all the ingredients in a large, deep frying pan and bring to the boil, crushing the peanut butter with a fork to amalgamate.
- Add the meatballs to the pan and turn to coat in the sauce. Lightly bruise the lemongrass stalk with a rolling pin then nestle in among the meatballs. Bake for 30 minutes, or until the chicken is fully cooked.
- Serve topped with coriander and a good squeeze of lime juice, with freshly cooked noodles or rice on the side.
