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Chicken Satay Meatballs {with Peanut Dipping Sauce}
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Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!
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After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!
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For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.
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I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.
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If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!
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And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.
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All my best,
xo Libby
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Chicken Satay Meatballs {with Peanut Dipping Sauce}
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/3 cup panko breadcrumbs (Gluten Free for GF version)
- 1 egg
- 2 cloves garlic minced
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce or coconut aminos
- 1 Tablespoon ginger finely grated
- 1 Tablespoon peanut butter
- 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
- 1 teaspoon turmeric
- 1 teaspoon dried basil
For Peanut Dipping Sauce
- 1/2 cup peanut butter
- 1/4 cup coconut milk or more for thinner sauce
- 1 Tablespoon honey
- 1 Tablespoon lime juice
- 1 Tablespoon soy sauce or coconut aminos
- 1 teaspoon chili crisp or sriracha
To Serve (optional)
- fresh cilantro leaves
- crushed peanuts
- thinly sliced scallion
- lime wedges
- bibb lettuce cups
Instructions
For the Meatballs
- Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.
For the Peanut Sauce
- Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.
To Serve
- Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!
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