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, in less than 30 minutes, and are complete with so much flavor and some veggies. Serve over rice or cauliflower rice for a complete dinner. Keto, Paleo, and Whole30 friendly!
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!
How to make Chicken Satay Meatballs
Gather up these ingredients:
- Ground chicken or turkey
- Coconut flour
- Coconut aminos
- Ground ginger
- Sea salt
- Full fat coconut milk
- Nut butter (peanut butter, almond butter, or cashew butter work best here)
- Sesame oil
- Rice vinegar
- Fresh ginger
- Optional add ins: carrots, bell pepper, and nuts
Heat a large skillet to medium high heat. While pan is heating, make the meatballs. Combine the chicken, coconut flour, coconut aminos, egg, ground ginger, garlic, and salt. Mix together until the mixture is well combined, then form into 1.5. -inch meatballs.
Once the skillet is hot, add the oil then cook the meatballs until they are seared on all sides. About 8 minutes total. While meatballs are cooking, blend together your sauce in a food process or blender. Coconut milk, nut butter, sesame oil, rice vinegar, cilantro, coconut aminos, and ginger. Pulse until smooth.
Toss in the veggies you are using with the meatballs: bell pepper, carrots, etc. Sauce for a few minutes, then add in the sauce. Cook for another 5 minutes or so, until everything is cooked through and hot. Top with cilantro, green onion, and nuts if using and serve!
Serving and Storing
These meatballs taste amazing as is, but you can serve over rice or cauliflower rice. I love to use my Coconut Lime Cauliflower rice or Cilantro Lime Cauliflower Rice.
Store in the fridge for up to one week. These do not freeze well because of the nut butter and coconut milk.
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Chicken Satay Meatballs
Less than 30 minutes and one pan is all you need for these simple meatballs. This nutty sauce is such a delicious compliment to the 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
Hi there! My kids have peanut allergies! I wonder if it’ll work if I use tahini? Or if I make a pumpkin seed spread? Thank you!!!
Sure! I would try sunbutter, I think that would be the tastiest!
This recipe is AWESOME! So much flavor. I added in the onions, carrots and bell pepper and it’s a complete meal. I did add a little extra peanut butter (my preference once I tasted the sauce) and served with the cauliflower lime cilantro rice -another winner. Love the kick from the red pepper! Can’t wait to try all the other meatball recipes. I’ll try some other nut butters next time. Thank you – I’m a loyal fan and have turned on my friends to you as well once they rave about my (your) food!