Satay Meatballs Food

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.

THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE

Steps:

• Prepare the peanut dipping sauce by putting the peanut butter in a large bowl and vigorously stirring it with the coconut milk. The large bowl ensures there won't be any spattering. At first, it will look lumpy and watery. Eventually, the 2 ingredients combine into a smooth sauce. Add a few squeezes of lime juice from one lime. Stir in a good pinch or two of salt if you're using a no salt peanut butter. Set aside.
• Preheat the broiler on high. Line a large baking pan with tinfoil. Spray the tin foil with cooking spray or coat with a drizzle of neutral tasting oil.
• In another large bowl, add all the meatball ingredients up to the neutral tasting oil for cooking/serving suggestions. Combine the ingredients without overmixing. Wet or oil your hands and form the meatballs into round balls the size of large marbles or walnuts. Place on the prepared baking tray and broil them for about 8-10 minutes. The inside should be cooked through but still very juicy. Serve with the peanut satay sauce, fresh lime wedges and other suggestions. Enjoy!

MEATBALLS WITH KETO PEANUT SATAY SAUCE

Steps:

• For the Keto Peanut Sauce:
• Blend the curry paste in a small pot with the liquid from the coconut milk. Once it's fully combined, add the cream from the can of coconut milk. Bring to a boil over medium heat, then add the peanut butter, sweetener and vinegar to the pot. Stir constantly until it begins to boil again.
• Let simmer on low for 5 minutes. Remove from heat and let cool.
• For the meatballs:
• Preheat oven to 400 F. In a large bowl mix the ground beef with the crushed pork rinds, the egg, garlic powder, onion powder and salt and pepper. ( If using salted pork rinds you shouldn't need to add much more salt)
• Line a lasagna pan or cookie sheet with tin foil. Then roll out, small one inch meatballs. Place the meatballs in the pan, and bake for 10 minutes. Pour off any grease then turn your oven to broil. Bake for another 8 - 10 minutes, turning a few times if needed.
• Transfer the cooked meatballs to a smaller baking dish, then cover them with ¾ of the keto peanut sauce. Bake for another 5 - 10 minutes. Serve on their own with the remaining sauce as a dip, or serve as a side with cauliflower rice and steamed veggies.

CHICKEN SATAY MEATBALLS WITH NOODLES AND VEGETABLES

Steps:

• To make the meatballs: combine all ingredients, squooshing well with your hands. Roll teaspoon-full amounts into small balls and set aside in the fridge.
• To make the sauce: sauté the garlic in a little oil over low heat until soft. Add the rest of the ingredients and stir for a few minutes over low heat until combined and thickened slightly. Set aside.
• Prepare noodles as per packet directions.
• Fry meatballs in a little oil over medium heat until browned and cooked through. Remove from pan.
• Sauté the vegetables in the same pan until softened slightly. Return the meatballs to the pan and toss in the noodles. Stir in enough sauce to coat and make the dish saucy. Add a little water if needed to loosen the sauce.

SAUCY SATAY CHICKEN MEATBALLS

Steps:

• Preheat oven to 220°C. Place chicken mince and breadcrumbs in a processor or bowl and mix. Stir in sauces, chilli, salt and coriander.
• 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.
• Meanwhile, make the satay sauce (see below).
• When balls are cooked, add to the satay sauce. Serve with rice, coriander and a squeeze of lime.
• Place all ingredients in a frying pan and simmer for 5-6 minutes until thickened.

SATAY PORK MEATBALLS

Steps:

• Combine mince, egg, breadcrumbs, 1 tablespoon peanut butter and 1 tablespoon Recipe Base in a large bowl and mix well. Form into meatballs.
• Heat 1 tablespoon oil in a large frying pan and fry meatballs until browned.
• Add remaining peanut butter, Recipe Base, water, coconut milk and kecap manis, stir until thickened, cover and simmer gently for 10 minutes until meatballs are cooked through.
• Garnish with coriander and serve with rice.
• Image and recipe courtesy of
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CARROT SATAY MEATBALLS (USING VEGEMITE)

Steps:

• Combine all ingredients in a large bowl, mix well.
• Shape into walnut sized balls.
• Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
• Serve with Satay Sauce.

THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

Steps:

• Get the rice on, and cook according to packet instructions. (I use a rice cooker)
• Boil a saucepan of water ready for the beans.
• Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
• Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
• Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
• Add the coconut milk and stir in for 1 minute
• Add the peanut putter and stir in until it melts.
• Add the curry paste, honey or granulated stevia (depending on which you;re using), light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
• Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
• Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.

THAI CHICKEN MEATBALL CURRY

Steps:

• Preheat oven to 400˚F and line a baking sheet with parchment paper or non-stick aluminum foil.
• In a large mixing bowl, gently combine the meatball ingredients. Portion meatballs into 2-3 tablespoon sized balls and place on prepared baking sheet.
• Bake meatballs for 15 - 20 minutes, or until internal temperature reaches 165˚F.
• While the meatballs cook, heat a large skillet to medium. Add peanut butter and allow it to melt. Whisk in remaining sauce ingredients until smooth. Turn off heat until ready to use to prevent sauce from thickening (if needed, stir in water to thin sauce).
• Remove from oven and transfer to the skillet. Stir to coat the meatballs in sauce.
• Garnish with cilantro and chopped peanuts before serving.

CHICKEN SATAY MEATBALL RECIPE - LOW CARB AND GLUTEN FREE

Steps:

• Combine all of the meatball ingredients in a medium bowl. Mix gently but thoroughly. Form into 16 meatballs and place on a parchment-lined cookie sheet. Bake at 350 degrees (F) for 15 minutes, or until cooked through. Toss gently in the satay sauce and serve warm garnished with chopped cilantro and toasted peanuts or almonds.
• Combine all of your satay sauce ingredients in a blender or magic bullet. Blend until completely smooth. Taste and adjust seasonings for your preference (ie, sweeter, saltier, spicier).

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).

BEEF SATAY MEATBALLS

Steps:

• Mix meatball ingredients well and shape into 12 small balls. Arrange on a baking rack and refrigerate while you preheat the oven to 400ºF/204ºC. If you prefer, you can fry them in a skillet instead (teaspoon of oil over medium-high heat, turning three times, until cooked through).
• While the oven heats, mix together the sauce ingredients. Puree in the blender or shake in a jar until smooth. Taste and add more salt and lime juice if needed. Set aside at room temperature (also can be made up to 3 days in advance and refrigerated).
• Prep the salad: Start a pot of water boiling. (Blanch the green beans for 60 seconds; remove with a slotted spoon and drop into ice water) Add the noodles and cook according to package. Drain and drop into a bowl of ice water. Toss with fingers to separate and rinse and drain completely.
• Divide vegetables into 4 serving bowls: lettuce, carrot, cucumber, green beans, herbs. Top each bowl with an equal amount of noodles. Refrigerate.
• Bake the meatballs for about 10 minutes until browned and firm.
• Serve hot meatballs on cold salad with peanut sauce and any other garnishes you like

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

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!

SATAY PORK MEATBALLS WITH VEG AND NOODLES

Steps:

• In a bowl, combine mince, seasoning, breadcrumbs, garlic and ginger. Season to taste. Roll tablespoons into balls. Chill until required.
• In a wok or large frying pan, heat oil on high. Stir-fry meatballs in two batches for 4-5 minutes, until evenly browned. Remove from wok and keep warm. Reserve 1 tablespoon oil in wok.
• Make satay sauce: In same wok, combine coconut milk, peanut sauce, stock and chilli, stirring, until well combined. Bring to the boil. Reduce heat and simmer for 4-5 minutes until slightly thickened. Stir in peanut butter and fish sauce and heat until bubbling.
• Serve meatballs on noodles drizzled with satay sauce and with gai lan and coriander leaves.

CHICKEN SATAY MEATBALLS

Steps:

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a small pot, off the heat, stir peanut butter with lime juice, soy sauce, curry powder, brown sugar, garlic and salt. Place ¼ cup (60 mL) of the peanut butter mixture in a large bowl. To the bowl, add ground chicken, egg, breadcrumbs, cilantro, salt and hot pepper sauce. Mix together until well blended; mixture will be very wet. For easier forming of meatballs, dampen hands, then form mixture into 1½-inch (4-cm) balls. Place meatballs on prepared baking sheet. Bake 15 minutes. Flip and continue to bake for 5 minutes. Meanwhile, add coconut milk to peanut butter mixture in pot. Set over low heat and whisk until blended. Add more hot sauce if needed. Serve meatballs with peanut dipping sauce.

SATAY MEATBALLS

Steps:

• combine mince with egg, half the onion, half the spinach and 2 tsp of the MAGGI satay chicken recipe base; form mixture into meatballs.
• serve with noodles.

SATAY MEATBALLS WITH CRUNCHY CUCUMBER SALAD

Steps:

• WITH A KICK OF CHILLI HEAT, THESE SATAY MEATBALLS ARE SWEET AND TASTY - GREAT AS A LIGHTER DINNER OPTION. SERVE ALONGSIDE TWO PORTIONS OF YOUR FAVOURITE VEGETABLES. * For the meatballs, mix the mince, easy ginger, spring onion, easy garlic and half the chilli for KICK and coriander. Season well, then shape into 20 meatballs and chill. * Meanwhile, make the quick-pickled radish. Combine the vinegar for ZING, sugar and salt in a small pan. Heat gently, stirring until dissolved, then set aside to cool. Once cool, stir in the radishes and leave to pickle for around 25 minutes. * To make the satay, fry the garlic and ginger in coconut oil until soft, then whisk in the peanut butter for SWEETNESS along with the remaining ingredients. Stir until it begins to thicken, then remove from the heat. * Fry the meatballs in coconut oil for 12-15 minutes, turning occasionally, until cooked through and golden on all sides. * To serve, divide the lettuce leaves between 4 plates and fill with cucumber for CRUNCH, coriander, meatballs, pickled radish, remaining chilli and a drizzle of satay sauce before serving.

SATAY BEEF MEATBALLS WITH BROWN RICE AND ROCKET SALAD

Steps:

• Steps Preheat BBQ hot plate to medium-high (if using). Prepare onion. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Heat sesame oil in a medium pot on low-medium heat. Cook peanuts and onion for 3-4 minutes, until starting to colour. Add coconut milk, sweet chilli sauce, chilli flakes (if using), soy sauce, fish sauce and vinegar. Bring to a simmer and cook for 7-8 minutes, until thickened. Combine all beef meatball ingredients in a large bowl and season with pepper. Mix well. Use clean, damp hands to form into golf ball-sized balls. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for about 8 minutes, turning regularly, until cooked through. Reduce heat if meatballs darken too quickly. Cut cucumber into quarters lengthways, remove seeds and thinly slice on an angle. Peel carrot into ribbons and thinly slice core. Place both in a large bowl, along with mesclun, olive oil and vinegar. To serve, place ¾ cup cooked brown rice onto each plate and top with meatballs, satay sauce and mesclun salad.

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).