Can I use different ground meat in these chicken satay meatballs?

Ground turkey is a great substitute, as is ground pork. Ground beef would work too, as would a plant-based meat alternative.

What else could I add to the chicken satay meatballs?

You can easily add extra vegetables to this recipe. Stir through edamame beans, peas, green beans, spinach, red bell peppers or broccoli when you simmer the sauce.

One Pot Saucy Satay Chicken Meatballs

Name: One Pot Saucy Satay Chicken Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 1 lb (500g) ground chicken; 2 scallions, finely chopped; 1-inch piece of ginger, grated; 4 garlic cloves, crushed; Handful of cilantro leaves, chopped; 2 teaspoons fish sauce; 1 teaspoon red pepper flakes; 1 tablespoon soy sauce; 1 egg; ⅓ cup panko breadcrumbs; 1/3 cup peanut butter; 1 tablespoon gochujang paste; 2 teaspoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon sweet chilli jam; 14oz/400g can of coconut milk; 1/2 cup water; 2 scallions, finely chopped; A handful of cilantro leaves, chopped; 1/4 cup crushed peanuts; 2 tablespoons sesame seeds; 1 red chili, finely chopped; 1 lime, sliced into wedges

Description

The only thing better than juicy chicken meatballs is juicy chicken meatballs simmered in a gorgeously nutty peanut satay sauce, that only takes 30 minutes to make AND uses just one pan. A perfect speedy weeknight recipe that’s easy to prep ahead of time.

Ingredients

Units Scale

For the meatballs -

1 lb (500g) ground chicken
2 scallions, finely chopped
1-inch piece of ginger, grated
4 garlic cloves, crushed
Handful of cilantro leaves, chopped
2 teaspoons fish sauce
1 teaspoon red pepper flakes
1 tablespoon soy sauce
1 egg
1/3 cup panko breadcrumbs

For the satay peanut sauce -

1/3 cup peanut butter
1 tablespoon gochujang paste
2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon sweet chilli jam
14oz/400g can of coconut milk
1/2 cup water

To serve -

2 scallions, finely chopped
A handful of cilantro leaves, chopped
1/4 cup crushed peanuts
2 tablespoons sesame seeds
1 red chili, finely chopped
1 lime, sliced into wedges

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Instructions

Mix the meatballs. Add the ground chicken, chopped scallions, ginger, crushed garlic, cilantro, 2 teaspoons of fish sauce, 1 teaspoon of red pepper flakes, 1 tablespoon of soy sauce, 1 egg and 1/3 cup of panko breadcrumbs to a large bowl. Use a spatula (or clean hands) to mix the ingredients together well.
Form the meatballs. Set a clean tray, or plate on your work surface and wet your hands (this will stop the meatballs from sticking to them). Scoop up a spoonful of the chicken mixture and roll into a golf ball-sized ball in your hands. Place on the prepared plate or tray and repeat with the rest of the ingredients. PRO TIP: If you have time, I recommend popping the meatballs into the fridge for about 30 minutes to firm up before cooking them. They’ll hold their shape better this way.
Brown the meatballs. Place a large, high-sided pan or skillet you (ideally) have a lid for over medium-high heat, then add 1 tablespoon of olive oil. Once hot, add the meatballs and cook until browned all over. This will take about five minutes and you may need to cook them in batches, depending on the size of your pan. The meatballs don’t need to be fully cooked through at this point as you’ll simmer them in the sauce later. Remove the meatballs from the pan and set aside for now.
Make the peanut sauce. Wipe any excess oil from the pan, then reduce the heat to medium. Add 1/3 cup of peanut butter, 1 tablespoon of gochujang paste, 1 tablespoon of sweet chili jam, 1 tablespoon of soy sauce, 2 teaspoons of fish sauce, coconut milk and 1/2 cup of water. Use a wooden spoon or whisk to mix the ingredients into a smooth sauce. Bring to a simmer.
Simmer the sauce. Once the sauce is simmering, add the meatballs into the sauce, then pop the lid on (or use aluminum foil, a plate or a wooden board) and leave to simmer for 10 minutes.
Garnish and serve. After 10 minutes, remove the lid and sprinkle with the chopped scallions, cilantro, crushed peanuts sesame seeds and red chili. Finish with a squeeze of lime. Serve over steamed rice, quinoa, two-ingredient dough flatbreads to mop up the sauce or with a big crunchy Asian-style slaw.

Notes

INGREDIENT NOTES: Swap ground chicken for ground turkey, pork, beef or a plant-based alternative. If you can’t find gochujang paste, use red curry paste or sriracha. I recommend using good quality natural peanut butter (that only lists peanuts and salt in the ingredients) for the best flavor.

PREP AHEAD: You can form the meatballs and pop them into the fridge, covered, for up to 2 days before cooking them. You can also make the sauce, and pop it into the fridge for 3 – 4 days before reheating and adding the meatballs. It will thicken up as it sits, so you’ll want to add more water to loosen it up.

SERVING SUGGESTIONS: I love these meatballs served over steamed rice, quinoa, rice noodles or flatbreads to mop up the sauce. You can also serve them alongside a salad – try this crunchy Asian-style slaw, smacked cucumber salad or green goddess soba noodle salad.

OPTIONAL ADDITIONS: You can easily add veggies into the recipe – just throw in edamame beans, green beans, broccoli, spinach or peas once your sauce is simmering and continue with the recipe.

Prep Time: 10
Cook Time: 20
Category: one pot
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 200g
Calories: 579
Sugar: 4.4g
Sodium: 957.1mg
Fat: 44.3g
Saturated Fat: 24.5g
Unsaturated Fat: 16.9g
Trans Fat: 0g
Carbohydrates: 18.3g
Fiber: 2.1g
Protein: 32.9g
Cholesterol: 154mg