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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


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


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!