Creamy Coconut Chicken Satay Meatballs
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.
Servings: 4
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
Serving: 4meatballs with sauce | Calories: 398kcal | Carbohydrates: 16g | Protein: 28g | Fat: 29.5g | Saturated Fat: 9g | Sodium: 872mg | Fiber: 3g | Sugar: 8g