Satay Chicken Meatballs
Rated 3.3 stars by 15 users
Author:
Jessica Gray
A crowd pleasing chicken meatball with a delicious satay sauce, perfect served with jasmine rice and green vegetables.

Ingredients
- 500g chicken mince
- 1 egg
- ¾ cup panko crumbs
- 2 tsp Goan to Bombay
- 1 Tbsp Wok Sauce
- 1 Tbsp peanut butter
Sauce
- 1 can coconut cream
- ½ cup peanut butter
- 2 Tbsp Wok Sauce
- 2 Tbsp of Sweet Sesh
- 1 ½ Tbsp Goan to Bombay
- ½ cup chopped peanuts
Directions
- Preheat oven to 180°C Fan Bake.
- Add all the meat ball ingredients to 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.
- Line a baking tray and take heaped tablespoon sized balls of the meat ball mixture and using wet hands roll into balls. Arrange on the baking tray.
- Bake meatballs for 8-10 minutes or until they are firm and just starting to get a light golden colour.
- While the meatballs are baking add all ingredients except for the chopped peanuts to a saucepan and simmer over a medium low heat for 5 minutes, whisking to combine. Then stir through the chopped nuts.
- Satay is quite a personal flavour so feel free to adjust to your tastes, add sugar for sweetness, a dash of soy for saltiness or add some sesh oil or hot nuts for spice.
- Take the cooked meatballs and coat in the sauce. Serve with steamed rice and green vegetables.