Best 7 Satay Meatballs Recipes

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**Satay Meatballs: A Culinary Journey Through Southeast Asian Flavors**

Satay meatballs, a culinary delight originating from the vibrant streets of Southeast Asia, tantalize taste buds with their exotic blend of spices, aromatic herbs, and succulent minced meat. These tender and juicy meatballs, meticulously grilled or pan-fried, are generously coated in a rich and flavorful satay sauce, creating a symphony of sweet, savory, and slightly spicy notes that dance on the palate. Accompanied by a medley of fresh and pickled vegetables, this dish offers a textural contrast that elevates the overall experience. Satay meatballs, whether served as an appetizer, main course, or delectable street food, embody the vibrant culinary heritage of Southeast Asia, promising an unforgettable gastronomic adventure.

Let's cook with our recipes!

SATé MEATBALLS



Saté Meatballs image

Appetizer ready in 30 minutes! Enjoy these meatballs with sauce - perfect for Asian cuisine.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 14

1 lb. extra-lean ground beef
1/2 cup soft white bread crumbs
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon soy sauce
1 egg, beaten
1 tablespoon oil
1/4 cup chopped onion
1 cup coconut milk
1/3 cup peanut butter
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce or soy sauce
1/4 teaspoon ground red pepper (cayenne)

Steps:

  • Heat oven to 350°F. In medium bowl, combine all meatball ingredients; mix well. Shape into 32 meatballs; place in ungreased 15x10x1-inch baking pan.
  • Bake at 350°F. for 15 to 20 minutes or until meatballs are thoroughly cooked.
  • Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add 1/4 cup onion; cook about 5 minutes or until tender, stirring frequently. Add coconut milk and peanut butter; stir until well combined. Stir in all remaining sauce ingredients until well blended. Reduce heat to low; simmer until thickened.
  • Add meatballs to sauce; stir gently to coat. Serve in chafing dish or slow cooker on low setting.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g

THAI MEATBALLS WITH SATAY SAUCE



Thai Meatballs with Satay Sauce image

Thai Meatballs with Satay Sauce have to be the tastiest meatballs you ever tried. Made with chicken and pork for extra flavour and smothered in tasty satay (peanut) sauce. Make them small and have them as a snack at your next get-together, or make them larger and serve them with rice and broccoli as a quick and easy supper.

Provided by Veronica

Categories     Main Course     Party

Time 40m

Number Of Ingredients 18

½ lb (225g) Minced Pork
½ lb (225g) Minced Chicken
1 large Egg
1 cup Breadcrumbs
1 teaspoon Lemon Grass Paste
1 teaspoon Ginger Paste
3 cloves Garlic minced (or use 1 teaspoon garlic paste)
3 teaspoons Chilli Paste (adjust to your own taste)
1 small bunch Fresh Coriander (finely chopped)
1 teaspoon White Sugar
2 Tablespoons Fish Sauce
Salt to taste (optional)
5 ounce (165ml) can Coconut Milk ((small tin))
2 level Tablespoons Thai Red Curry Paste
1 large heaped Tablespoon Peanut Butter
1 level Tablespoon White Sugar
1 Tablespoon Soy Sauce
1 Tablespoon White Wine Vinegar

Steps:

  • Pre-heat oven to 200°C/400°F
  • Mince the chicken
  • Place all ingredients in a mixing bowl and mix thoroughly until well-combined
  • Test for flavour
  • Roll into small balls and place on a baking sheet
  • Place the baking sheet in the oven and bake for 12 to 15 minutes until cooked through
  • Place all the ingredients in a saucepan
  • Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring ocasionally.

Nutrition Facts : Calories 529 kcal, Carbohydrate 67.2 g, Protein 21.1 g, Fat 20.3 g, SaturatedFat 10.4 g, Cholesterol 87 mg, Sodium 1076 mg, Fiber 3.1 g, Sugar 7.6 g, ServingSize 1 serving

CHICKEN SATAY MEATBALLS



Chicken Satay Meatballs image

Provided by Amy Rains

Time 35m

Number Of Ingredients 22

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
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

Steps:

  • 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).

Nutrition Facts : Calories 518 kcal, Carbohydrate 18 g, Protein 26 g, Fat 39 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 216 mg, Sodium 673 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE



Thai Meatballs with Peanut Satay Dipping Sauce image

These juicy meatballs full of bright, Southeast Asian flavors would make a great cocktail snack for a party.

Provided by Jill Nammar

Time 25m

Yield 18-20 mini meatballs

Number Of Ingredients 15

1 pound of ground beef. I used grass fed, organic, 85% lean. You can swap it for ground turkey or ground chicken (see notes)
1 inch piece of ginger, peeled and grated
All or part of one tiny Thai bird's eye pepper or jalapeno pepper, minced. I used one red Thai bird's eye pepper.
4 scallions, diced very finely
2-3 limes, zest half of one and use the zest in the meatballs. Slice the limes into wedges for serving.
Handful of fresh Thai basil and fresh mint, diced finely. Regular basil will work too.
3 tablespoons of coconut milk from one full fat can. I like Thai kitchen brand. Try to take some of the coconut cream from the top of the can. You can also use light coconut milk.
Tiny drizzle of honey or pinch of sugar (optional)
Sea salt to taste
Neutral tasting oil or coconut oil for cooking
For Serving: Thai basil, lime wedges, peanut dipping sauce, steamed rice, Persian chopped salad (recipe link for salad in the notes section)
½ cup creamy peanut butter. I use an all natural brand without salt.
1 lime
1 cup of coconut milk, lite or regular. I use full fat Thai Kitchen brand.
Sea salt to taste

Steps:

  • Prepare the peanut dipping sauce by putting the peanut butter in a large bowl and vigorously stirring it with the coconut milk. The large bowl ensures there won't be any spattering. At first, it will look lumpy and watery. Eventually, the 2 ingredients combine into a smooth sauce. Add a few squeezes of lime juice from one lime. Stir in a good pinch or two of salt if you're using a no salt peanut butter. Set aside.
  • Preheat the broiler on high. Line a large baking pan with tinfoil. Spray the tin foil with cooking spray or coat with a drizzle of neutral tasting oil.
  • In another large bowl, add all the meatball ingredients up to the neutral tasting oil for cooking/serving suggestions. Combine the ingredients without overmixing. Wet or oil your hands and form the meatballs into round balls the size of large marbles or walnuts. Place on the prepared baking tray and broil them for about 8-10 minutes. The inside should be cooked through but still very juicy. Serve with the peanut satay sauce, fresh lime wedges and other suggestions. Enjoy!

MEATBALLS WITH SATAY DIPPING SAUCE



Meatballs With Satay Dipping Sauce image

These are scrumptious! So easy to make, as is the sauce, and they always go down a real treat at parties, BBQs, or as an appetizer - just so versatile!

Provided by Karin...

Categories     Lunch/Snacks

Time 50m

Yield 30 meatballs(approx), 15 serving(s)

Number Of Ingredients 17

500 g minced beef (ground beef)
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon beef stock powder
1 1/2 cups stale breadcrumbs
1 egg
1/2 teaspoon ground nutmeg
2 tablespoons of fresh mint, finely chopped
1 bunch parsley, finely chopped
flour (for dredging)
oil (for frying meatballs)
3/4 cup unsalted dry roasted peanuts
1 tablespoon brown sugar
1 tablespoon light soy sauce
1/4 cup water
1/2 cup coconut cream
1 teaspoon chopped fresh lemongrass (optional)

Steps:

  • Combine beef, onion, garlic, beef stock powder, breadcrumbs, egg, nutmeg, mint and parsley and mix well.
  • Roll mixture into small bite-size meatballs.
  • Roll meatballs in a little flour.
  • Gently fry meatballs.
  • Roll them around in the frying pan until they are browned.
  • Drain on absorbent kitchen paper.
  • Serve with the delicious Satay Sauce!
  • Method for SATAY SAUCE:
  • Process peanuts until finely chopped and add to to a saucepan with all other ingredients.
  • Stir but do not boil. Just heat through.
  • Voila!

Nutrition Facts : Calories 187.7, Fat 11.2, SaturatedFat 4.2, Cholesterol 36.8, Sodium 181.7, Carbohydrate 12.3, Fiber 1.5, Sugar 2.5, Protein 9.8

HOW TO MAKE BEEF SATAY



How to Make Beef Satay image

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Steps:

  • Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
  • Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
  • Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  • Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

CARROT SATAY MEATBALLS (USING VEGEMITE)



Carrot Satay Meatballs (Using Vegemite) image

These little gems are really tasty, great for kids parties, you get about 24 bite size meatballs from a batch. Recipe is from Kraft.

Provided by Mandy

Categories     Lunch/Snacks

Time 40m

Yield 24 meatballs

Number Of Ingredients 8

250 g minced beef
1/4 cup crunchy peanut butter
1/4 cup fresh breadcrumb
1/4 cup grated carrot
1 tablespoon tomato sauce
2 spring onions, finely chopped
1 teaspoon vegemite
1 teaspoon curry powder

Steps:

  • Combine all ingredients in a large bowl, mix well.
  • Shape into walnut sized balls.
  • Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
  • Serve with Satay Sauce.

Nutrition Facts : Calories 44.4, Fat 3, SaturatedFat 0.8, Cholesterol 7.1, Sodium 41.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 2.9

Tips:

  • Use ground meat that is at least 20% fat. This will help keep the meatballs moist and juicy.
  • Add plenty of flavorings to the meatball mixture. Common additions include garlic, onion, ginger, lemongrass, and cilantro. You can also add a touch of heat with chili peppers or Sriracha sauce.
  • Be careful not to overmix the meatball mixture. Overmixing can make the meatballs tough.
  • Form the meatballs into small, uniform balls. This will help them cook evenly.
  • Cook the meatballs over medium heat. This will help prevent them from burning on the outside while still cooking through on the inside.
  • Baste the meatballs with satay sauce while they are cooking. This will help keep them moist and flavorful.
  • Serve the meatballs with additional satay sauce, rice, and vegetables.

Conclusion:

Satay meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be served as a quick and easy weeknight meal. With a few simple tips, you can make satay meatballs that are sure to impress your friends and family.

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