Satay-Style Thai Chicken Meatballs Recipe
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
24 meatballs
Ingredients
  • ¾ cup peanut butter
  • ⅓ cup coconut milk
  • Juice of ½ lime
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • Pinch of chile flakes
  • 1 pound ground chicken
  • ¾ cup fresh breadcrumbs
  • ¼ cup unsweetened shredded coconut
  • 1 large egg, room temperature
  • 1 teaspoon fresh grated ginger
  • 3 finely chopped scallions
  • 1 teaspoon chopped lemongrass (white parts only)
  • ¼ cup finely chopped cilantro
  • 1 tablespoon honey
  • 2 teaspoons fish sauce
  • 1 teaspoon ground turmeric
  • ½ teaspoon chile flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
Directions
  1. To make the dipping sauce, add the peanut butter, coconut milk, lime juice, soy sauce, honey, fish sauce, and chile flakes to a blender. Blend well for 15 to 20 seconds until combined.
  2. Transfer the sauce to a bowl and set aside.
  3. Meanwhile, prepare the meatballs. Add the ground chicken, breadcrumbs, shredded coconut, egg, ginger, scallions, lemongrass, cilantro, honey, fish sauce, turmeric, chile flakes, salt, and pepper to a large bowl. Mix well until everything is thoroughly combined.
  4. Using heaped tablespoons, form the ground chicken mixture into meatballs by hand. (Wetting your hands a little will help stop the mixture from sticking to you.)
  5. Cover and chill the meatballs for 15 minutes.
  6. Line a large baking sheet with parchment paper.
  7. Preheat the broiler to high.
  8. Thread the meatballs onto skewers, placing full skewers on the prepared baking tray.
  9. Transfer the meatballs to the oven and broil for 5 to 7 minutes.
  10. Remove the baking sheet from the oven and turn the meatballs. Return to the broiler and cook for another 5 to 7 minutes, until the meatballs are cooked through and evenly browned.
  11. Serve the meatballs right away with the peanut dipping sauce.