Recipe

Saucy satay chicken meatballs

Love chicken satay? This recipe is a tasty twist on this takeaway favourite, pairing homemade chicken meatballs with from-scratch satay sauce. Serve with rice and green veges for a delicious family meal

May 17, 2017 5:47am
By Sophie Gray
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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This recipe first appeared in Food magazine.
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Ingredients

  • 500 gram chicken mince
  • 3 slices bread, made into crumbs
  • 1/4 cup sweet chilli sauce
  • 1/4 cup soy sauce
  • 1/4 teaspoon dried chilli flakes
  • 1/2 teaspoon salt
  • 1/2 cup chopped coriander
  • cooked rice, green vegetables and chopped coriander, to serve
Satay sauce
  • 400 gram coconut milk
  • 1/4 cup crunchy peanut butter
  • 2 clove garlic, crushed
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon Thai curry paste
  • pinch of salt

Method

  • 1
    Preheat oven to 220°C. Place chicken mince and breadcrumbs in a processor or bowl and mix. Stir in sauces, chilli, salt and coriander.
  • 2
    Form mixture into 3cm balls. Place on a greased tray and bake for 20 minutes or until browned. Shake the pan to turn the balls during cooking.
  • 3
    Meanwhile, make the satay sauce (see below).
  • 4
    When balls are cooked, add to the satay sauce. Serve with rice, coriander and a squeeze of lime.
Satay sauce
  • 5
    Place all ingredients in a frying pan and simmer for 5-6 minutes until thickened.

Notes

  • Sweet soy sauce is also known as kecap manis. If you don’t have any, you can use regular soy sauce and 1 tablespoon of brown sugar instead. - You can use lite evaporated milk or coconut milk. Substitute 1 tablespoon of coriander paste if you don’t have fresh coriander. PER SERVE (not including rice and veg) Energy 373kcal, 1562kj • Protein 22.6g • Total Fat 22.6g • Saturated Fat 12.2g • Carbohydrate 19.5g • Fibre 2.2g • Sodium 1531mg

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