Meatballs never gets old on the dinner table, right? They’re versatile and easy to make. Full of Asian flavors, these chicken satay meatballs can be ready in 45 minutes.
In this meatballs version, I attempt to imitate the famous chicken satay to capture the diverse flavors from some simple meat. These meatballs are baked, not fried and accompanied by a delicious peanut butter dipping sauce. While the meatballs are baked in the oven, the sauce can be whipped up quickly with just a few ingredients.
Serve these with toothpicks at the holiday appetizer table and you’ll have an impressive appetizer to remember.
For juicy chicken meatballs, use ground chicken thighs. Ground chicken breast is fine also but may get dry too quickly.
Talk about flavors and texture. These meatballs will be your family’s favorites.
I hope you’ll love this recipe because it’s easy, amazing simple and totally delicious!!
Chicken Satay Meatballs
Chicken satay meatballs is an easy recipe and perfect for appetizers or satisfying meal. Serve with the famous creamy peanut dipping sauce. This version is light, full of flavors and delicious.
Chicken Satay meatballs:
- 1 lb ground chicken (thigh is best)
- 3 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1/2 tablespoon fish sauce (more to taste)
- 1 tablespoon lime juice (1/2 a lime?)
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1/4 cup bread crumbs
For the peanut sauce:
- 1/4 cup creamy or crunchy peanut butter
- 2 tablespoons sesame oil
- 2 cloves garlic (minced)
- 3 tablespoons soy sauce
- juice of 1/2 a lime
- 1/2 teaspoon srirachacha (optional)
Preheat oven to 450 degrees F. Line baking sheet with parchment paper and spray baking sheet with cooking spray.
In a large mixing bowl, combine all ingredients for chicken satay. Set aside for 15 minutes.
Sauce: Add all sauce ingredients to a small saucepan. Bring it to simmer over low heat, stiring often until peanut butter is melted and sauce is smooth and thicken, about 3 minutes. Taste according to taste preference. Add more water if you don't like the sauce to be too thick. Set aside for later.
Shape mixture into 14-15 balls, about 1 1/2 tablespoons each.
Bake for 10-15 minutes, until meatballs are cooked through.
Remove meatballs from oven and toss in with peanut sauce. Serve with chopped onion & cilantro. Enjoy.