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5 from 1 vote

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time35 minutes
Keyword: Dairy-Free, gluten-free, Keto, Paleo, Whole30
Servings: 6
Author: Amy Rains

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

  • 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).

Notes

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

Nutrition

Calories: 518kcal | Carbohydrates: 18g | Protein: 26g | Fat: 39g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 673mg | Potassium: 845mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4463IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 4mg