Satay Meatballs Recipes

THAI MEATBALLS WITH SATAY SAUCE

Steps:

• Pre-heat oven to 200°C/400°F
• Mince the chicken
• Place all ingredients in a mixing bowl and mix thoroughly until well-combined
• Test for flavour
• Roll into small balls and place on a baking sheet
• Place the baking sheet in the oven and bake for 12 to 15 minutes until cooked through
• Place all the ingredients in a saucepan
• Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring ocasionally.

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).

THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE

Steps:

• Prepare the peanut dipping sauce by putting the peanut butter in a large bowl and vigorously stirring it with the coconut milk. The large bowl ensures there won't be any spattering. At first, it will look lumpy and watery. Eventually, the 2 ingredients combine into a smooth sauce. Add a few squeezes of lime juice from one lime. Stir in a good pinch or two of salt if you're using a no salt peanut butter. Set aside.
• Preheat the broiler on high. Line a large baking pan with tinfoil. Spray the tin foil with cooking spray or coat with a drizzle of neutral tasting oil.
• In another large bowl, add all the meatball ingredients up to the neutral tasting oil for cooking/serving suggestions. Combine the ingredients without overmixing. Wet or oil your hands and form the meatballs into round balls the size of large marbles or walnuts. Place on the prepared baking tray and broil them for about 8-10 minutes. The inside should be cooked through but still very juicy. Serve with the peanut satay sauce, fresh lime wedges and other suggestions. Enjoy!

CHICKEN SATAY MEATBALLS WITH PEANUT DIPPING SAUCE

Steps:

• Preheat oven to 400ª
• Place all the ingredients in a medium bowl and mix well, roll 2 tablespoon sized balls onto a baking sheet and bake for 15 minutes or until the center of the meatballs registers 165° on a meat thermometer.
• In a bowl, whisk all ingredients together until the sauce is smooth.

THERMOMIX ® RECIPE

Steps:

• Meatballs1. Place parsley, coriander, garlic and onion into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.2. Add mince, eggs, salt and breadcrumbs and mix 10 sec/speed 5. Transfer into a bowl. Clean and dry mixing bowl.3. Lightly grease Varoma dish and tray. With oiled hands, shape small meatballs (4cm) and arrange them into Varoma dish and tray. Set Varoma aside.Rice1. Place water and olive oil into TM bowl.2. Measure rice into simmering basket and rinse well under running water. Place simmering basket into TM bowl.Cooking1. Place Varoma tray on TM lid and cook 20 min/Varoma/speed 4.2. Transfer Rice to Thermoserver. Tip water out of TM bowl.3. Check if meatballs are cooked. If so, place into Thermoserver with rice. If not, leave in Varoma to cook a bit longer with sauce.Satay Sauce1. Add peanut butter, soy sauce, lemon, garlic, honey, curry powder and coconut cream into TM bowl. If cooking meatballs with sauce, place Varoma back into position. If not, put on lid with MC.2. Cook 5 min/Varoma/"Counter-clockwise operation" 3. Serve meatballs with rice and sauce.4. Enjoy!

BEEF SATAY MEATBALLS

Steps:

• Mix meatball ingredients well and shape into 12 small balls. Arrange on a baking rack and refrigerate while you preheat the oven to 400ºF/204ºC. If you prefer, you can fry them in a skillet instead (teaspoon of oil over medium-high heat, turning three times, until cooked through).
• While the oven heats, mix together the sauce ingredients. Puree in the blender or shake in a jar until smooth. Taste and add more salt and lime juice if needed. Set aside at room temperature (also can be made up to 3 days in advance and refrigerated).
• Prep the salad: Start a pot of water boiling. (Blanch the green beans for 60 seconds; remove with a slotted spoon and drop into ice water) Add the noodles and cook according to package. Drain and drop into a bowl of ice water. Toss with fingers to separate and rinse and drain completely.
• Divide vegetables into 4 serving bowls: lettuce, carrot, cucumber, green beans, herbs. Top each bowl with an equal amount of noodles. Refrigerate.
• Bake the meatballs for about 10 minutes until browned and firm.
• Serve hot meatballs on cold salad with peanut sauce and any other garnishes you like

THAI CHICKEN MEATBALL CURRY

Steps:

• Preheat oven to 400˚F and line a baking sheet with parchment paper or non-stick aluminum foil.
• In a large mixing bowl, gently combine the meatball ingredients. Portion meatballs into 2-3 tablespoon sized balls and place on prepared baking sheet.
• Bake meatballs for 15 - 20 minutes, or until internal temperature reaches 165˚F.
• While the meatballs cook, heat a large skillet to medium. Add peanut butter and allow it to melt. Whisk in remaining sauce ingredients until smooth. Turn off heat until ready to use to prevent sauce from thickening (if needed, stir in water to thin sauce).
• Remove from oven and transfer to the skillet. Stir to coat the meatballs in sauce.
• Garnish with cilantro and chopped peanuts before serving.

CHICKEN SATAY MEATBALLS WITH NOODLES AND VEGETABLES

Steps:

• To make the meatballs: combine all ingredients, squooshing well with your hands. Roll teaspoon-full amounts into small balls and set aside in the fridge.
• To make the sauce: sauté the garlic in a little oil over low heat until soft. Add the rest of the ingredients and stir for a few minutes over low heat until combined and thickened slightly. Set aside.
• Prepare noodles as per packet directions.
• Fry meatballs in a little oil over medium heat until browned and cooked through. Remove from pan.
• Sauté the vegetables in the same pan until softened slightly. Return the meatballs to the pan and toss in the noodles. Stir in enough sauce to coat and make the dish saucy. Add a little water if needed to loosen the sauce.

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).

SATAY PORK MEATBALLS

Steps:

• Combine mince, egg, breadcrumbs, 1 tablespoon peanut butter and 1 tablespoon Recipe Base in a large bowl and mix well. Form into meatballs.
• Heat 1 tablespoon oil in a large frying pan and fry meatballs until browned.
• Add remaining peanut butter, Recipe Base, water, coconut milk and kecap manis, stir until thickened, cover and simmer gently for 10 minutes until meatballs are cooked through.
• Garnish with coriander and serve with rice.
• Image and recipe courtesy of
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MEATBALLS WITH SATAY DIPPING SAUCE

Steps:

• Combine beef, onion, garlic, beef stock powder, breadcrumbs, egg, nutmeg, mint and parsley and mix well.
• Roll mixture into small bite-size meatballs.
• Roll meatballs in a little flour.
• Gently fry meatballs.
• Roll them around in the frying pan until they are browned.
• Drain on absorbent kitchen paper.
• Serve with the delicious Satay Sauce!
• Method for SATAY SAUCE:
• Process peanuts until finely chopped and add to to a saucepan with all other ingredients.
• Stir but do not boil. Just heat through.
• Voila!

SATAY MEATBALLS WITH CRUNCHY CUCUMBER SALAD

Steps:

• WITH A KICK OF CHILLI HEAT, THESE SATAY MEATBALLS ARE SWEET AND TASTY - GREAT AS A LIGHTER DINNER OPTION. SERVE ALONGSIDE TWO PORTIONS OF YOUR FAVOURITE VEGETABLES. * For the meatballs, mix the mince, easy ginger, spring onion, easy garlic and half the chilli for KICK and coriander. Season well, then shape into 20 meatballs and chill. * Meanwhile, make the quick-pickled radish. Combine the vinegar for ZING, sugar and salt in a small pan. Heat gently, stirring until dissolved, then set aside to cool. Once cool, stir in the radishes and leave to pickle for around 25 minutes. * To make the satay, fry the garlic and ginger in coconut oil until soft, then whisk in the peanut butter for SWEETNESS along with the remaining ingredients. Stir until it begins to thicken, then remove from the heat. * Fry the meatballs in coconut oil for 12-15 minutes, turning occasionally, until cooked through and golden on all sides. * To serve, divide the lettuce leaves between 4 plates and fill with cucumber for CRUNCH, coriander, meatballs, pickled radish, remaining chilli and a drizzle of satay sauce before serving.

SATAY MEATBALLS

Steps:

• Combine all ingredients in a large bowl, mix well.
• Shape into walnut sized balls.
• Bake in a shallow, foil lined baking dish at 200C for 20 minutes or until cooked through.
• Serve hot (with dipping sauce if using).