One Pot Saucy Satay Chicken Meatballs

Chicken meatballs in a satay sauce, topped with cilantro and scallions.

5 from 4 votes

One Pot Saucy Satay Chicken Meatballs

These gorgeously juicy satay chicken meatballs are simmered in a creamy peanut sauce you'll want to spoon over EVERYTHING. Made in one pan and on the table in just 30 minutes, they're a lovely, better-than-takeout weeknight dinner. Serve over rice to catch all that lovely sauce, with fresh, crunchy cucumber on the side.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: asian

Keyword: chicken meatballs, one pot, satay meatballs

Servings: servings

Calories: 698kcal

Author: Kate Phillips

Ingredients

For the meatballs -

1 lb ground chicken (500g)
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 light soy sauce
1 egg
⅓ cup panko breadcrumbs
1 tablespoon olive oil for cooking

For the satay peanut sauce -

⅓ cup peanut butter smooth or crunchy
1 tablespoon gochujang paste
2 teaspoons fish sauce
1 tablespoon light soy sauce
1 tablespoon sweet chili jam or sweet chili sauce, or honey
1 can of coconut milk (14oz or 400g)
½ cup water

To serve -

2 scallions finely chopped
A handful of cilantro leaves chopped
1 cucumber finely diced
¼ cup crushed peanuts
2 tablespoons sesame seeds
1 red chili finely chopped
1 lime sliced into wedges

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 ⅓ cup of panko breadcrumbs to a large bowl. Use a spatula (or clean hands) to mix the ingredients so everything is evenly dispersed.
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 it 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 ⅓ 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 ½ 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, nestle 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, cucumber, crushed peanuts, sesame seeds, and red chili. Finish with a squeeze of lime.
Serve the meatballs over steamed rice or quinoa, with two-ingredient dough garlic naan 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.

Nutrition