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Satay-Inspired Chicken Meatballs bring bold flavors to an approachable weeknight dinner. Tender baked chicken meatballs nestled in a rich coconut-peanut sauce garnished with fresh toppings create the perfect balance of cozy and vibrant.
Table of Contents
Why You’ll Love these Chicken Satay Meatballs
- Weeknight-friendly. This recipe has two separate components (meatballs + sauce), however both come together quickly. The meatball mixture can even be prepped ahead.
- Comforting yet vibrant. Velvety coconut milk and peanut butter create a cozy, luscious sauce that clings to the meatballs. The fresh garnishes (pickled red onion, cilantro, scallions) cut through the richness of the sauce, balancing each bite.
- Protein-packed + filling. Between the protein-rich chicken meatballs and satiating sauce, this meal will certainly fill you up. I suggest serving it over rice or rice noodles with sautéed broccoli for a complete meal.
- Customizable. Many components of this recipe can be adapted to fit your dietary needs or taste preferences. You can even add veggies right into the skillet so you don’t need to think about additional sides.
Chicken meatballs are one of our go-to proteins to whip up on weeknights. (These reader-favorite Chicken Zucchini Meatballs are always heavy in the rotation!)
This recipe has now become one we frequently revisit–especially when we’re craving something both comforting and exciting. It feels special without requiring a ton of effort, which is always a win.
The bold, satay-inspired flavors instantly elevate baked chicken meatballs into something truly crave-worthy.
It’s also proof you don’t need complicated techniques to create something sensational.
For more fun twists on meatballs, check out my Peperoncini-Feta Turkey Meatballs, Eggplant Parmesan Meatballs, and these speedy Chickpea Meatballs.
The Ingredients
- Ground chicken: Lean and protein-rich, ground chicken (or turkey!) creates ultra-tender baked meatballs.
- Scallions: Also known as green onions, scallions are used in both the meatballs and sauce. They add bright savoriness and mild onion flavor.
- Garlic + Ginger: Key flavor drivers, fresh ginger and garlic are also used in both the meatballs and sauce. They add warm, aromatic flavor and extra depth to the sauce.
- Egg: To bind the meatball mixture.
- Soy sauce: Brings umami and seasoning to the meatball mixture. Alternatively, you can use tamari or coconut aminos, which are both gluten free.
- Fish sauce: Adds complex savory notes without making the dish actually taste fishy. Just keep in mind, a little goes a long way!
- Sesame oil: A dash of toasted sesame oil adds extra richness to the meatballs.
- Thai Red Curry Paste: A fragrant staple in Thai cooking made of dried chilies and aromatics. This adds a ton of flavor (and spice!) for no extra effort. (Use leftover red curry paste in this Thai Pumpkin Soup, Creamy Coconut Shrimp, or Coconut Curry Shrimp recipe.)
- Panko: Panko breadcrumbs help hold the meatball mixture together, while keeping them light and tender. You can use gluten free panko if making the meatballs gluten free.
- Peanut butter: The heart of satay sauce, creamy peanut butter adds richness and depth to the sauce.
- Coconut milk: I suggest using lite coconut milk, which still creates a lusciously creamy sauce for a little less saturated fat.
- Brown Sugar: Just a touch balances the saltiness and enhances the peanut-coconut flavors. Alternatively, you can use honey or maple syrup.
- Lime juice: A spritz of fresh lime juice rounds out the sauce with brightness and acidity.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare meatballs. In a large bowl, combine chicken, panko, egg, scallions, soy sauce, sesame oil, ginger, garlic powder, and salt. Mix well to combine.
Step 2: Roll meat mixture into 15 to 16 mini meatballs and arrange on a large baking sheet. Bake at 400ºF for ~20 minutes.
Step 3: Prepare sauce. Start by sautéing scallions, ginger, and garlic until aromatic.
Step 4: Stir in turmeric and Thai chili paste.
Step 5: Add coconut milk, peanut butter, fish sauce, and brown sugar; whisk to combine. Bring mixture to a simmer; simmer for 5 to 6 minutes, until thickened.
Step 6: Add meatballs into sauce and top with garnishes of choice.
How to Serve
I suggest serving the meatballs and sauce over jasmine or basmati rice to soak up every bit of the sauce. You can also use thin rice noodles as the base. For a simple veggie side, try my sautéed broccoli recipe. Any of these cucumber salad recipes will also complement the flavors of this dish incredibly well.
Recipe Variations and Substitutions
- Make gluten free. Use gluten free panko breadcrumbs or crushed gluten free crackers in the meatball mixture. You can also swap the soy sauce for tamari or coconut aminos.
- Adjust the heat. In place of red curry paste, use chili garlic sauce or sweet red chili sauce. Alternatively, add 2 teaspoons of tomato paste to keep it super mild and let everyone drizzle chili oil at the table.
- Switch up the protein. Ground turkey works great in place of ground chicken. You can also use ground beef or pork for richer flavor.
- Nut free option. Swap the peanut butter for sunflower seed butter or tahini for similar richness.
- Add veggies. Add thinly sliced bell pepper to the aromatic mixture and sauté until tender. Alternatively, you can stir in fresh baby spinach or chopped bok choy while the sauce simmers.
- Fresh herb swap. If you dislike the taste of cilantro, swap it for fresh basil or a nix of fresh basil and mint.
Make-Ahead and Storage Tips
- Make-Ahead: The meatball mixture can be prepared up to 24 hours in advance. You can even roll the meatballs and refrigerate them on a small baking sheet until ready to bake.
- Store: Transfer leftover meatballs and sauce to an airtight container and refrigerate for up to 3 days. Store garnishes separately to maintain their freshness.
- Reheat: You can rewarm individual portions in the microwave in short intervals, stirring occasionally to promote even heating. Alternatively, warm in a small saucepan, covered, over medium-low heat.
- Freeze: The baked meatballs freeze well for up to 3 months. For the best texture, freeze the meatballs without the sauce, then thaw overnight in the fridge and warm them in freshly made sauce.
More Unique Meatball Recipes
Moroccan Lentil Meatballs with Roasted Red Pepper Sauce
Buffalo Chickpea Meatballs with Yogurt Ranch
Chili-Soy Mushroom Meatballs with Ginger-Scallion Rice
Chimichurri Chicken Meatballs with Feta Cream
If you try these chicken satay meatballs, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Creamy Coconut Chicken Satay Meatballs
Equipment
- Large skillet or sauté pan
- Large rimmed baking sheet
Ingredients
Chicken Meatballs
- 1 lb. ground chicken or turkey
- 1/2 cup panko breadcrumbs
- 1 egg
- 6 scallions (green onion), divided
- 2 tsp. grated fresh ginger
- 1 tsp. granulated garlic (or garlic powder)
- 2 tsp. lower-sodium soy sauce or tamari
- 1 tsp. toasted sesame oil
- 1/2 tsp. kosher salt
Coconut-Peanut Sauce
- 1 Tbsp. neutral cooking oil (I use avocado oil)
- 2 Tbsp. minced fresh ginger
- 2 garlic cloves, minced
- 2 tsp. Thai red curry paste
- 1 tsp. ground turmeric
- 1 (13.5-oz.) can lite coconut milk
- 3 Tbsp. natural creamy peanut butter (it should be loose and runny) (the only ingredients should be peanuts and salt)
- 2 tsp. fish sauce
- 2 tsp. brown sugar
- 1 to 2 Tbsp. fresh lime juice (from 1 lime)
- Suggested garnishes: pickled red onion, fresh cilantro, and chili crunch (or chili oil)
Suggested for serving
- Jasmine or basmati rice
- Sautéed broccoli
Instructions
- Prepare Meatballs. Preheat oven to 400ºF. Thinly slice the scallions and separate the white/pale green parts from the bright green tops. (The white/pale green parts will be used in the sauce, so set those aside.)In a large bowl, combine ground chicken, panko, egg, the bright green parts of sliced scallions, grated ginger, granulated garlic, soy sauce or tamari, toasted sesame oil, and salt. Mix well to combine. (I find it's best to use gloved hands, however a rubber spatula or wooden spoon also work well.)Form into 15 to 16 mini meatballs (~2 heaping Tablespoons each) and arrange on a large baking sheet coated with parchment for easy cleanup. Bake for 18 to 20 minutes, until cooked through.
- Meanwhile, Prepare Coconut-Peanut Sauce. Add 1 Tablespoon neutral oil to a large skillet or sauté pan over medium heat. Once hot, add white/pale green parts of sliced scallions, along with minced ginger and garlic. Cook 2 minutes, until aromatic. Stir in turmeric and red curry paste; cook 1 more minute to bloom the spices and chiles.Add coconut milk, peanut butter, fish sauce, and brown sugar; whisk to incorporate. (Note: if you're using a nonstick pan, a silicone whisk works best to prevent scratches.) Increase heat to bring mixture to a simmer. Simmer for 5 to 6 minutes, whisking or stirring occasionally, until the sauce is smooth and nicely thickened. Finish with a squeeze of fresh lime juice.
- Add meatballs to the coconut-peanut sauce and top with extra scallions, fresh cilantro, and pickled red onion (all optional, but the garnishes really brighten and lift the dish). Serve the meatballs and sauce over rice (or rice noodles) with a drizzle of chili oil or chili crunch for extra spice, if desired.
Notes
- Make-Ahead: The meatball mixture can be prepared up to 24 hours in advance. You can even roll the meatballs and refrigerate them on a small baking sheet until ready to bake.
- Store: Transfer leftover meatballs and sauce to an airtight container and refrigerate for up to 3 days. Store garnishes separately to maintain their freshness.
- Reheat: You can rewarm individual portions in the microwave in short intervals, stirring occasionally to promote even heating. Alternatively, warm in a small saucepan, covered, over medium-low heat.
- Freeze: The baked meatballs freeze well for up to 3 months. For the best texture, freeze the meatballs without the sauce, then thaw overnight in the fridge and warm them in freshly made sauce.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Loved this and have made twice already. The sauce is delicious. I used a little less peanut butter to taste and topped with pickled red onions. Even better the next day (I kept the meatballs and sauce separate overnight).
Very tasty and easy to make. Will definitely make again.
This was delicious! I’ll have to make a bigger batch next time. Thanks! ☺️
This was delicious!! My fiancé agreed this will be a regular in our rotation. Don’t skip the pickled red onions! They were the perfect touch.