Chicken Satay Meatball Recipe Low Carb And Gluten Free

CHICKEN SATAY MEATBALLS

Steps:

• Heat a large skillet or wok to medium high heat. While the skillet is getting hot, prepare your meatballs. In a large bowl mix together the meatball ingredients: ground turkey or chicken, flour, egg, coconut aminos, garlic, ginger, and sea salt. Mix with your hands to ensure it's well incorporated. Form into 1.5 inch balls.
• Once skillet is hot, coat the skillet with oil. Add the meatballs (You may have to work in batches but I was able to fit all of my meatballs using a 12 inch skillet). Sear on all sides, totaling about 8 minutes of cooking (might not be cooked all the way through, and this is fine).
• Meanwhile, make your satay sauce. In a high powered blender, blend together coconut milk, nut butter, coconut aminos, vinegar, sesame oil, cilantro, ginger, garlic, and crushed red pepper (if using). Blend until completely smooth.
• Toss in add-in vegetables to the skillet: bell pepper, carrots and green onion. Continue to stir for a few minutes with meatballs. Reduce heat to low. Now pour in the satay sauce, coating the meatballs and veggies. Let cook for another 2-3 minutes, stirring constantly so the sauce doesn't stick to bottom of the pan.
• Serve hot over rice or cauliflower rice, or plain. Garnish with cilantro and chopped nuts (if using).

CHICKEN SATAY MEATBALL RECIPE - LOW CARB AND GLUTEN FREE

Steps:

• Combine all of the meatball ingredients in a medium bowl. Mix gently but thoroughly. Form into 16 meatballs and place on a parchment-lined cookie sheet. Bake at 350 degrees (F) for 15 minutes, or until cooked through. Toss gently in the satay sauce and serve warm garnished with chopped cilantro and toasted peanuts or almonds.
• Combine all of your satay sauce ingredients in a blender or magic bullet. Blend until completely smooth. Taste and adjust seasonings for your preference (ie, sweeter, saltier, spicier).