Thai Meatballs With Satay Sauce 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 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!

DELICIOUS THAI STYLE MEATBALLS

Steps:

• For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
• Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
• With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
• Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
• As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
• You can also freeze the meatballs raw and cook when needed. This works well.
• Happy chopping!

THAI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
• Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
• Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
• Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
• Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Combine all the ingredients in a small bowl and whisk well to combine.

THAI TURKEY MEATBALLS

Steps:

• Preheat oven to 350 F.
• Line 2 baking sheets with foil then lightly spray with oil.
• Whisk egg, garlic, onions, zest and sauces in big bowl.
• Add meat, sprinkle with cornstarch and add coriander.
• Mix with hands, mixture will be wet.
• Shape into 1 inch balls.
• Place on prepared sheets.
• Bake 20 minutes till firm to the touch.

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).

THAI MEATBALLS WITH PEANUT SAUCE

Steps:

• Roll mince into small balls and coat lightly in flour.
• According to preference, deep or shallow fry meatballs until cooked through.
• Drain on absorbent paper and put aside.
• Drain most of the oil from pan in which meatballs were cooked.
• Add curry paste and cook for 1 minute.
• Add all other ingredients, except for meatballs and coriander, and bring to the boil.
• Add meatballs, lower heat, and simmer for 5-10 minutes, or until sauce has thickened.
• Sprinkle with coriander to serve.