Mini Satay Chicken Meatballs
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
The perfect wee canapé to kick off any festivities! Served with the delicious SaTay Swift peanut satay sauce, a much-loved flavour all round. For a weeknight dish, this meatball recipe is great with veggies and noodles or rice.
Ingredients
Meatballs
- 600g chicken mince
- 1 egg
- ¾ cup panko crumbs
- 2 teaspoons Goan to Bombay
- 1 tablespoon peanut butter
- 1 tablespoon Man Grind
- 3 tablespoons Rock Out with your Wok Out
- Chopped fresh coriander (optional)
To glaze
-
½ cup SaTay Swift peanut satay sauce, to glaze and serve on the side
To garnish
- Crushed peanuts
- Fresh coriander
- Thinly sliced fresh red chilli
Directions
- Preheat the oven to 180ºC fan bake. Line a baking tray.
For the meatballs, place all the ingredients in a large bowl and mix well to combine. Pop the mixture in the fridge for 15 minutes if you have time as it helps to firm them up.
Take tablespoon-sized balls of the meatball mixture and use your wet hands to roll them into balls. Arrange on the baking tray.
Bake the meatballs for 8–10 minutes or until they are firm and just starting to get a light golden colour.
Take the cooked meatballs and coat lightly in the SaTay Swift. Stab each with a mini bamboo skewer and load them up onto a platter.
To dress these up, sprinkle the meatballs with crushed peanuts and garnish with loads of torn coriander, and thinly sliced red chili.
Serve with a dipping bowl of SaTay Swift!
