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One Pot Saucy Satay Chicken Meatballs Recipe

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4.2 from 13 reviews

This One Pot Saucy Satay Chicken Meatballs recipe combines tender ground chicken meatballs with a rich, creamy peanut and coconut milk sauce infused with Asian flavors. Quick to prepare and simmered in one skillet, it's an effortless and flavorful dish perfect for weeknight dinners served over rice or flatbreads.

Ingredients

For the Meatballs

  • 1 lb (500g) ground chicken
  • 2 scallions, finely chopped
  • 1-inch piece of ginger, grated
  • 4 garlic cloves, crushed
  • Handful of cilantro leaves, chopped
  • 2 teaspoons fish sauce
  • 1 teaspoon red pepper flakes
  • 1 tablespoon soy sauce
  • 1 egg
  • ⅓ cup panko breadcrumbs

For the Satay Sauce & Garnish

  • 1/3 cup peanut butter
  • 1 tablespoon gochujang paste
  • 1 tablespoon sweet chili jam
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 14 oz (400g) can coconut milk
  • 1/2 cup water
  • 2 scallions, finely chopped
  • Handful of cilantro leaves, chopped
  • 1/4 cup crushed peanuts
  • 2 tablespoons sesame seeds
  • 1 red chili, finely chopped
  • 1 lime, sliced into wedges
  • 1 tablespoon olive oil (for cooking)

Instructions

  1. Mix the meatballs: In a large bowl, combine the ground chicken, finely chopped scallions, grated ginger, crushed garlic, chopped cilantro leaves, 2 teaspoons fish sauce, 1 teaspoon red pepper flakes, 1 tablespoon soy sauce, 1 egg, and ⅓ cup panko breadcrumbs. Use a spatula or clean hands to mix thoroughly until all ingredients are well incorporated.
  2. Form the meatballs: Wet your hands to prevent sticking and scoop a spoonful of the chicken mixture. Roll it into a golf ball-sized meatball and place it on a clean tray or plate. Repeat with the remaining mixture. For best results, chill the meatballs in the refrigerator for about 30 minutes to help them firm up and hold their shape while cooking.
  3. Brown the meatballs: Heat 1 tablespoon olive oil in a large, high-sided pan or skillet over medium-high heat. Once hot, add the meatballs and brown them on all sides, about 5 minutes. Work in batches if necessary to avoid overcrowding. The meatballs do not need to be cooked through at this stage. Remove browned meatballs and set aside.
  4. Make the peanut sauce: Wipe down any excess oil from the pan and reduce heat to medium. Add ⅓ cup peanut butter, 1 tablespoon gochujang paste, 1 tablespoon sweet chili jam, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 14 oz coconut milk, and ½ cup water. Stir well with a wooden spoon or whisk until you form a smooth, creamy sauce. Bring the sauce to a gentle simmer.
  5. Simmer the sauce with meatballs: Carefully add the browned meatballs back into the simmering sauce. Cover the pan with a lid or suitable cover like aluminum foil or a plate. Let it simmer gently for 10 minutes until the meatballs are fully cooked and infused with the satay flavors.
  6. Garnish and serve: Remove the lid and sprinkle the meatballs and sauce with the remaining chopped scallions, cilantro, crushed peanuts, sesame seeds, and finely chopped red chili. Finish with a squeeze of fresh lime juice. Serve hot over steamed rice, quinoa, or flatbreads, accompanied by an Asian-style crunchy slaw if desired.

Notes

  • Chilling the meatballs before cooking helps them hold their shape and prevents them from falling apart.
  • You can adjust the heat by varying the amount of red pepper flakes and red chili.
  • Gochujang can be substituted with another chili paste or sriracha if unavailable.
  • If peanut allergy is a concern, substitute peanut butter with sunflower seed butter and adjust garnish accordingly.
  • Serve with steamed jasmine rice or quinoa to soak up the flavorful satay sauce.

Find it online: https://glowcooks.com/one-pot-saucy-satay-chicken-meatballs-recipe/