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Saucy satay chicken meatballs

Love chicken satay? This recipe is a tasty twist on this takeaway favourite, pairing homemade chicken meatballs with from-scratch satay sauce. Serve with rice and green veges for a delicious family meal
Saucy satay chicken meatballs
6
10M
20M
30M

This recipe first appeared in Food magazine.

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Ingredients

Satay sauce

Method

1.Preheat oven to 220°C. Place chicken mince and breadcrumbs in a processor or bowl and mix. Stir in sauces, chilli, salt and coriander.
2.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.
3.Meanwhile, make the satay sauce (see below).
4.When balls are cooked, add to the satay sauce. Serve with rice, coriander and a squeeze of lime.

Satay sauce

5.Place all ingredients in a frying pan and simmer for 5-6 minutes until thickened.
  • Sweet soy sauce is also known as kecap manis. If you don’t have any, you can use regular soy sauce and 1 tablespoon of brown sugar instead. – You can use lite evaporated milk or coconut milk. Substitute 1 tablespoon of coriander paste if you don’t have fresh coriander. PER SERVE (not including rice and veg) Energy 373kcal, 1562kj • Protein 22.6g • Total Fat 22.6g • Saturated Fat 12.2g • Carbohydrate 19.5g • Fibre 2.2g • Sodium 1531mg
Note

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