Chicken Satay Meatballs
Kids and adults alike will love these easy, dippable, Thai-inspired chicken meatballs. Fun and versatile, they can be served with noodles, rice or crunchy veggies for dipping. The choice is yours!
- Baking time: 20 minutes
- Makes: 4 to 6 servings
Ingredients
Peanut sauce
| ½ cup (125 mL) peanut butter |
| 2 tbsp (30 mL) lime juice |
| 2 tsp (10 mL) soy sauce |
| ½ tsp (2 mL) curry powder |
| ½ tsp (2 mL) brown sugar |
| 1 large clove garlic, minced |
| Pinch of salt |
Meatballs
| 1 lb (500 g) ground chicken |
| 1 egg, lightly beaten |
| ⅓ cup (75 mL) panko breadcrumbs |
| ¼ cup (60 mL) chopped cilantro |
| ½ tsp (2 mL) salt |
| ½ tsp (2 mL) hot pepper sauce |
| ½ cup (125 mL) coconut milk |
Directions
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.
Nutrition
Per serving: 300 calories, 22 g fat (7 g saturated fat, 0 g trans fat), 75 mg cholesterol, 420 mg sodium, 9 g carbohydrate, 2 g fibre, 1 g sugars, 19 g protein
