PORK SATAY
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE
These juicy meatballs full of bright, Southeast Asian flavors would make a great cocktail snack for a party.
Provided by Jill Nammar
Time 25m
Yield 18-20 mini meatballs
Number Of Ingredients 15
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!
THAI MEATBALLS WITH SATAY SAUCE
Thai Meatballs with Satay Sauce have to be the tastiest meatballs you ever tried. Made with chicken and pork for extra flavour and smothered in tasty satay (peanut) sauce. Make them small and have them as a snack at your next get-together, or make them larger and serve them with rice and broccoli as a quick and easy supper.
Provided by Veronica
Categories Main Course Party
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 529 kcal, Carbohydrate 67.2 g, Protein 21.1 g, Fat 20.3 g, SaturatedFat 10.4 g, Cholesterol 87 mg, Sodium 1076 mg, Fiber 3.1 g, Sugar 7.6 g, ServingSize 1 serving
THERMOMIX ® RECIPE
Provided by THERMOMIX ® RECIPE
Categories Main dishes - meat
Time 30m
Yield 6
Number Of Ingredients 19
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!
CHICKEN SATAY MEATBALLS
Provided by Amy Rains
Time 35m
Number Of Ingredients 22
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).
Nutrition Facts : Calories 518 kcal, Carbohydrate 18 g, Protein 26 g, Fat 39 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 216 mg, Sodium 673 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
CHICKEN SATAY MEATBALLS WITH NOODLES AND VEGETABLES
A moreish comfort food dish
Provided by Melissa Goodwin
Categories main dishes
Time 1h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 952 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 48 grams fat, Fiber 7 grams fiber, Protein 58 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1105 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
THAI PORK SATAY
I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. -Stephanie Butz, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.
Nutrition Facts : Calories 515 calories, Fat 37g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1082mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
SATAY PORK MEATBALLS
Winter bliss is a bowl of easy Asian-style satay meatballs and some rice to soak up saucy leftovers.
Provided by Continental
Categories dinner
Time 30m
Yield serves 4
Number Of Ingredients 10
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
- .
SATAY PORK WITH CRUNCHY APPLE SALAD
This healthy meal is simple to prepare and packed with flavour
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to high. Mix the peanut butter and sweet chilli sauce together, then season with pepper (the peanut butter is salty enough). Arrange the pork on a baking tray, brush the tops with half the nutty mixture, then grill for 3 mins. Carefully turn the pork steaks over, brush with the remaining mixture, then grill for 3-4 mins more until just cooked through.
- Meanwhile, make the salad by mixing the lime juice, fish sauce and sugar in a bowl. Stir in the apple slices so they are well coated in the dressing, then toss with the coriander and mint. Serve the crunchy apple salad alongside the pork steaks, with jasmine rice on the side.
Nutrition Facts : Calories 310 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.08 milligram of sodium
SATAY MEATBALLS
Provided by recipes.com.au
Yield 4 servings
Number Of Ingredients 9
Steps:
- combine mince with egg, half the onion, half the spinach and 2 tsp of the MAGGI satay chicken recipe base; form mixture into meatballs.
- serve with noodles.
Nutrition Facts : ServingSize 4 calories, Calories 377 calories, Fat 22.5 g, SaturatedFat 7 g, Carbohydrate 10.3 g, Sugar 6.3 g, Sodium 464 mg, Protein 32 g
THAI PORK SATAY WITH PEANUT DIPPING SAUCE
Thai Pork Satay is one of the most favored street foods in Thailand! Bits of pork marinated in a mix of garlic, ginger, soy sauce, and sugar along with whatever the cook decides to add to create a sweet and savory flavor. The marinated pork is threaded on skewers and grilled over hot coals. Street vendors usually serve these grilled pork satay skewers with sticky rice and a dipping sauce.
Provided by Pat Nyswonger
Categories Main Dish
Time 23m
Number Of Ingredients 12
Steps:
- In a small dish, combine the marinade ingredients and stir to combine.
- Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
- Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
- Prepare your grill with enough coals to maintain a medium-heat.
- When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
- Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .
Nutrition Facts : Calories 261 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 Sticks, Sodium 434 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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SATAY PORK MEATBALLS WITH VEG AND NOODLES | FOOD TO LOVE
From foodtolove.co.nz
Cuisine AsianCategory Midweek DinnerServings 4Total Time 25 mins
- In a bowl, combine mince, seasoning, breadcrumbs, garlic and ginger. Season to taste. Roll tablespoons into balls. Chill until required.
- In a wok or large frying pan, heat oil on high. Stir-fry meatballs in two batches for 4-5 minutes, until evenly browned. Remove from wok and keep warm. Reserve 1 tablespoon oil in wok.
- Make satay sauce: In same wok, combine coconut milk, peanut sauce, stock and chilli, stirring, until well combined. Bring to the boil. Reduce heat and simmer for 4-5 minutes until slightly thickened. Stir in peanut butter and fish sauce and heat until bubbling.
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