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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!

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.

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.

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!

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.

Chicken Satay Meatballs {with Peanut Dipping Sauce}

Libby with Lemony Thyme
Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.
Prep Time 10 mins
Cook Time 12 mins
Course Entree or Appetizer
Servings 4

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!