One Pan Chicken Satay Meatballs

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!

Enjoy!

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Chicken Satay Meatballs

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Calories 518 kcal

Author Amy Rains

5 from 2 votes

Print

Ingredients

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)

Additional add-ins

• 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

Instructions

1. 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.

2. 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). 

3. 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.

4. 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.

5. Serve hot over rice or cauliflower rice, or plain. Garnish with cilantro and chopped nuts (if using).

Recipe Notes

*You can also use GF Tamari Soy Sauce in place of coconut aminos

Calories 518kcal

Fat 39g

Saturated fat 11g

Trans fat 1g

Cholesterol 216mg

Sodium 673mg

Potassium 845mg

Carbohydrates 18g

Fiber 7g

Sugar 4g

Protein 26g

Vitamin A 4463%

Vitamin C 28%

Calcium 139%

Iron 4%