Satay Meatballs With Rice Food

CHICKEN SATAY MEATBALLS

Steps:

• Heat a large skillet or wok to medium high heat. While the skillet is getting hot, prepare your meatballs. In a large bowl mix together the meatball ingredients: ground turkey or chicken, flour, egg, coconut aminos, garlic, ginger, and sea salt. Mix with your hands to ensure it's well incorporated. Form into 1.5 inch balls.
• Once skillet is hot, coat the skillet with oil. Add the meatballs (You may have to work in batches but I was able to fit all of my meatballs using a 12 inch skillet). Sear on all sides, totaling about 8 minutes of cooking (might not be cooked all the way through, and this is fine).
• Meanwhile, make your satay sauce. In a high powered blender, blend together coconut milk, nut butter, coconut aminos, vinegar, sesame oil, cilantro, ginger, garlic, and crushed red pepper (if using). Blend until completely smooth.
• Toss in add-in vegetables to the skillet: bell pepper, carrots and green onion. Continue to stir for a few minutes with meatballs. Reduce heat to low. Now pour in the satay sauce, coating the meatballs and veggies. Let cook for another 2-3 minutes, stirring constantly so the sauce doesn't stick to bottom of the pan.
• Serve hot over rice or cauliflower rice, or plain. Garnish with cilantro and chopped nuts (if using).

THAI MEATBALLS WITH SATAY SAUCE

Steps:

• Pre-heat oven to 200°C/400°F
• Mince the chicken
• Place all ingredients in a mixing bowl and mix thoroughly until well-combined
• Test for flavour
• Roll into small balls and place on a baking sheet
• Place the baking sheet in the oven and bake for 12 to 15 minutes until cooked through
• Place all the ingredients in a saucepan
• Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring ocasionally.

THERMOMIX ® RECIPE

Steps:

• Meatballs1. Place parsley, coriander, garlic and onion into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.2. Add mince, eggs, salt and breadcrumbs and mix 10 sec/speed 5. Transfer into a bowl. Clean and dry mixing bowl.3. Lightly grease Varoma dish and tray. With oiled hands, shape small meatballs (4cm) and arrange them into Varoma dish and tray. Set Varoma aside.Rice1. Place water and olive oil into TM bowl.2. Measure rice into simmering basket and rinse well under running water. Place simmering basket into TM bowl.Cooking1. Place Varoma tray on TM lid and cook 20 min/Varoma/speed 4.2. Transfer Rice to Thermoserver. Tip water out of TM bowl.3. Check if meatballs are cooked. If so, place into Thermoserver with rice. If not, leave in Varoma to cook a bit longer with sauce.Satay Sauce1. Add peanut butter, soy sauce, lemon, garlic, honey, curry powder and coconut cream into TM bowl. If cooking meatballs with sauce, place Varoma back into position. If not, put on lid with MC.2. Cook 5 min/Varoma/"Counter-clockwise operation" 3. Serve meatballs with rice and sauce.4. Enjoy!

SATAY MEATBALLS

Steps:

• Combine all ingredients in a large bowl, mix well.
• Shape into walnut sized balls.
• Bake in a shallow, foil lined baking dish at 200C for 20 minutes or until cooked through.
• Serve hot (with dipping sauce if using).

MEATBALLS WITH SATAY DIPPING SAUCE

Steps:

• Combine beef, onion, garlic, beef stock powder, breadcrumbs, egg, nutmeg, mint and parsley and mix well.
• Roll mixture into small bite-size meatballs.
• Roll meatballs in a little flour.
• Gently fry meatballs.
• Roll them around in the frying pan until they are browned.
• Drain on absorbent kitchen paper.
• Serve with the delicious Satay Sauce!
• Method for SATAY SAUCE:
• Process peanuts until finely chopped and add to to a saucepan with all other ingredients.
• Stir but do not boil. Just heat through.
• Voila!