Chicken Satay Meatballs with Peanut Sauce
Yield: About 32 1-inch meatballs
Cook Time: 15-20 minutes
Tips: Cayenne pepper may be reduced to 1/4 teaspoon, if desired.
Suggestion: Delicious served with toothpicks as an appetizer, or over rice as a main course.
You're in for a real treat with this delicious and healthy meatball recipe! Chicken Satay Meatballs with Peanut Sauce are made with healthy ingredients, and the meatballs are baked rather than fried. While some sauces are made with heavy cream, this peanut sauce is made with coconut milk, making it light and healthy as well as giving the sauce amazing flavor!
The meatballs are made with shredded boneless, skinless chicken breasts, which are easily made by processing the chicken breasts in a food processor for about 10 to 15
seconds. The shredded chicken breasts are then combined with diced green onions, garlic, soy sauce, fresh whole wheat bread crumbs and egg, and formed into small meatballs. The meatballs are then placed on a baking sheet and baked in the oven for a short 15-20 minutes. While the meatballs are baking, the fabulous peanut sauce is prepared on the stove. This easy peanut sauce recipe is made with coconut milk, peanut butter, freshly squeezed lime juice, brown sugar, fish sauce (or soy sauce), rice wine vinegar, and a touch of cayenne,as well as some diced and sautéed green onions. (Note: The amount of cayenne pepper used in the sauce does not make the sauce too spicy, though if you are sensitive to spicy foods, you can reduce the cayenne pepper to 1/4 teaspoon if you like.) Once the meatballs are baked, they are transferred to the skillet and stirred into the peanut sauce until evenly coated. If desired, to keep the meatballs and sauce warm, you can serve them in a warming tray or chafing dish, a fondue pot or slow cooker on the low setting. These Asian style chicken meatballs are delicious served as appetizers with toothpicks or as a main course over rice.
The meatballs are made with shredded boneless, skinless chicken breasts, which are easily made by processing the chicken breasts in a food processor for about 10 to 15
Recipe▼
Ingredients
- Meatballs
- 1 lb. boneless, skinless chicken breast
- 1/2 cup soft whole wheat bread crumbs (about 1 slice of bread)
- 2 green onions, diced
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 egg, beaten
- 1/4 teaspoon salt
- Peanut Sauce
- 1 tablespoon oil (preferably peanut oil)
- 2 green onions, diced
- 1 cup coconut milk
- 1/3 cup smooth peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon fish sauce (or soy sauce)
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon cayenne pepper
Directions
Preheat oven to 350° F.
Place bread in a food processor and process briefly to turn into crumbs. Transfer bread crumbs to a medium mixing bowl.
Place chicken breasts in food processor and process until evenly shredded (about 10-15 seconds). Add shredded chicken to the bowl of bread crumbs, then add diced onions, garlic, soy sauce, egg and salt and stir or mix with your hands to combine (if desired, use disposable gloves.
Form chicken mixture into 32 balls (about 1 inch in diameter) and place at least 1 inch apart on a baking sheet sprayed with nonstick cooking spray. Bake for 15-20 minutes, or until meatballs have turned light brown and appear done. While meatballs are baking, prepare sauce (recipe follows). Once meatballs have finished baking, remove from oven and transfer to a serving bowl or tray.
In a nonstick skillet, heat oil over medium heat until hot. Once hot, reduce heat to low and add green onions and cook, stirring constantly, until tender (about 3 minutes), trying to avoid browning. Add coconut milk and peanut butter to onions and increase heat to medium. Stir until well combined, then add brown sugar, lime juice, fish sauce (or soy sauce), rice wine vinegar and cayenne pepper. Stir again to thoroughly combine, then reduce heat to low again and simmer until thickened (about 2-3 minutes). Add baked meatballs to sauce and gently stir to coat. Serve as an appetizer with toothpicks or over rice as a main course. (Tip: See recipe description for ways to keep meatballs warm while serving as appetizers.)
Meatballs
Place bread in a food processor and process briefly to turn into crumbs. Transfer bread crumbs to a medium mixing bowl.
Place chicken breasts in food processor and process until evenly shredded (about 10-15 seconds). Add shredded chicken to the bowl of bread crumbs, then add diced onions, garlic, soy sauce, egg and salt and stir or mix with your hands to combine (if desired, use disposable gloves.
Form chicken mixture into 32 balls (about 1 inch in diameter) and place at least 1 inch apart on a baking sheet sprayed with nonstick cooking spray. Bake for 15-20 minutes, or until meatballs have turned light brown and appear done. While meatballs are baking, prepare sauce (recipe follows). Once meatballs have finished baking, remove from oven and transfer to a serving bowl or tray.
Peanut Sauce
In a nonstick skillet, heat oil over medium heat until hot. Once hot, reduce heat to low and add green onions and cook, stirring constantly, until tender (about 3 minutes), trying to avoid browning. Add coconut milk and peanut butter to onions and increase heat to medium. Stir until well combined, then add brown sugar, lime juice, fish sauce (or soy sauce), rice wine vinegar and cayenne pepper. Stir again to thoroughly combine, then reduce heat to low again and simmer until thickened (about 2-3 minutes). Add baked meatballs to sauce and gently stir to coat. Serve as an appetizer with toothpicks or over rice as a main course. (Tip: See recipe description for ways to keep meatballs warm while serving as appetizers.)
