Asian style meatballs get smothered in a nutty satay sauce that will have you licking your plate clean!! These delicious meatballs are made in one skillet and are complete with so much flavor and some veggies. Serve over rice or cauliflower rice for a complete dinner.
Meatballs with the best sauce!
Oh hey guys…. Another week, another meatball recipe!! You might have noticed that when I find a flavor profile I love, I “ball” it! Greek Meatballs with Roasted Red Pepper Sauce, Thai Coconut Curry Turkey Meatballs, Moroccan Meatballs, and some more……
As a nutritionist, one of my favorite things to make are amazingly delicious sauces that elevate any meal. That is exactly what we are getting here with these Chicken Satay Meatballs!
But let’s just right to this fantastically delicious meatball recipe. Ground turkey or chicken is flavored up with ginger, garlic, and green onion. The meatballs are cooked in skillet to get that perfect seared look and taste, and then we toss in some veggies. Finally, we top with a drool worthy Asian inspired nut butter Satay Sauce. Top with some fresh cilantro and extra chopped nuts!
This recipe was dreamed up after one of my family’s favorite meals: peanut butter chicken. We serve this so many ways! I will often make this delicious peanut sauce (or cashew butter sauce) in the slow cooker and serve over rice, use as a “pasta” salad with zoodles, or create a simple stir-fry type meal with plenty of veggies.
But this new creation of meatballs: TOTAL GAME CHANGER!
This has quickly become our new favorite recipe to enjoy our beloved satay sauce. You can serve several ways. They taste delicious plain (even as a fun appetizer), over cauliflower rice, regular rice, or even zucchini noodles.
You really can’t go wrong!
Chicken Satay Meatballs
For the Meatballs:
- 2 tbsp avocado oil or coconut oil
- 1 lb ground chicken or turkey
- 1/3 cup coconut flour
- 1 egg whisked
- 2 tbsp coconut aminos*
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 tsp sea salt
For the Satay Sauce:
- 2/3 cup full fat canned coconut milk
- 1/2 cup smooth nut butter (almond, peanut, or cashew)
- 1/4 cup coconut aminos*
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh ginger
- 2 cloves garlic, minced
- 2 tsp crushed red pepper (optional)
- 1 cup diced carrots
- 1 red bell pepper diced
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped almonds or nuts
Heat a large skillet or wok to medium high heat. While the skillet is getting hot, prepare your meatballs. In a large bowl mix together the meatball ingredients: ground turkey or chicken, flour, egg, coconut aminos, garlic, ginger, and sea salt. Mix with your hands to ensure it’s well incorporated. Form into 1.5 inch balls.
Once skillet is hot, coat the skillet with oil. Add the meatballs (You may have to work in batches but I was able to fit all of my meatballs using a 12 inch skillet). Sear on all sides, totaling about 8 minutes of cooking (might not be cooked all the way through, and this is fine).
Meanwhile, make your satay sauce. In a high powered blender, blend together coconut milk, nut butter, coconut aminos, vinegar, sesame oil, cilantro, ginger, garlic, and crushed red pepper (if using). Blend until completely smooth.
Toss in add-in vegetables to the skillet: bell pepper, carrots and green onion. Continue to stir for a few minutes with meatballs. Reduce heat to low. Now pour in the satay sauce, coating the meatballs and veggies. Let cook for another 2-3 minutes, stirring constantly so the sauce doesn't stick to bottom of the pan.
Serve hot over rice or cauliflower rice, or plain. Garnish with cilantro and chopped nuts (if using).
*You can also use GF Tamari Soy Sauce in place of coconut aminos