Chicken Satay Meatballs
The flavors of chicken satay in meatball form. I like to serve them with a peanut sauce and plenty of fresh herbs for garnish on a bed of lettuce.
Servings 3
Calories 564kcal
Ingredients
Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup pork panko
- 1/4 cup green onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- Sriracha optional
- 1/2 teaspoon salt
- black pepper freshly ground
- 1 tablespoon toasted sesame oil can also use avocado oil, coconut oil or olive oil
- 2 tablespoons coconut aminos
Peanut Sauce
- 1/3 cup natural peanut butter crunchy, or almond butter
- 1 cloves garlic minced
- 1 teaspoon gluten free soy sauce or 1 tablespoon coconut aminos
- 1/2 tablespoon monk fruit granulated, omit if using coconut aminos
- 1/2 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 1/2 tablespoon lime juice
- 1/2 teaspoon sriracha omit if nightshade-free
- 3 oz coconut milk about a quarter of a 13.5 oz can
Optional Items for Serving
- 1 large handful cilantro leaves torn
- 1 head butter lettuce leaves separated
Instructions
- Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper and set aside.
- Combine all meatball ingredients in a large bowl until evenly combined. Roll into 12 meatballs and place onto parchment lined sheet. Bake for 10-15 minutes, or until cooked through. Alternatively, you can pan fry these as well with a bit of oil in a large pan.
- While the meatballs cook, prepare the peanut sauce. Combine all ingredients except coconut milk. Heat coconut milk until barely simmering and then pour over the peanut butter mixture. Whisk until smooth and adjust seasoning to taste.
Nutrition
Calories: 564kcal | Carbohydrates: 11g | Protein: 40g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 189mg | Sodium: 1314mg | Potassium: 1093mg | Fiber: 2g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 3mg