Description
Creamy Coconut Chicken Satay Meatballs combine tender baked chicken meatballs with a rich and flavorful coconut-peanut sauce. This satay-inspired dish is perfect for a cozy yet vibrant weeknight dinner, featuring aromatic ginger, garlic, red curry, and a hint of lime, garnished with fresh scallions, cilantro, and pickled red onion.
Ingredients
Chicken Meatballs
- 1 lb. ground chicken or turkey
- 1/2 cup panko breadcrumbs
- 1 egg
- 6 scallions (green onion), divided
- 2 tsp. grated fresh ginger
- 1 tsp. granulated garlic (or garlic powder)
- 2 tsp. lower-sodium soy sauce or tamari
- 1 tsp. toasted sesame oil
- 1/2 tsp. kosher salt
Coconut-Peanut Sauce
- 1 Tbsp. neutral cooking oil (avocado oil recommended)
- 2 Tbsp. minced fresh ginger
- 2 garlic cloves, minced
- 2 tsp. Thai red curry paste
- 1 tsp. ground turmeric
- 1 (13.5-oz.) can lite coconut milk
- 3 Tbsp. natural creamy peanut butter (peanuts and salt only)
- 2 tsp. fish sauce
- 2 tsp. brown sugar
- 1 to 2 Tbsp. fresh lime juice (from 1 lime)
- Suggested garnishes: pickled red onion, fresh cilantro, chili crunch or chili oil
Suggested for Serving
- Jasmine or basmati rice
- Sautéed broccoli
Instructions
- Prepare Meatballs: Preheat the oven to 400ºF. Thinly slice the scallions, separating the white/pale green parts from the bright green tops. Set the white/pale green parts aside for the sauce. In a large bowl, combine ground chicken, panko breadcrumbs, egg, bright green scallion tops, grated ginger, granulated garlic, soy sauce or tamari, toasted sesame oil, and kosher salt. Mix well using gloved hands, a rubber spatula, or wooden spoon until thoroughly combined. Form the mixture into 15 to 16 mini meatballs, about 2 heaping tablespoons each, and arrange them on a parchment-lined rimmed baking sheet. Bake for 18 to 20 minutes until cooked through.
- Prepare Coconut-Peanut Sauce: While the meatballs bake, heat 1 tablespoon of neutral cooking oil in a large skillet or sauté pan over medium heat. Add the reserved white/pale green scallion parts, minced ginger, and minced garlic. Cook for about 2 minutes until fragrant. Stir in ground turmeric and Thai red curry paste, cooking another minute to bloom the spices. Pour in the lite coconut milk and add the peanut butter, fish sauce, and brown sugar. Whisk to combine, then increase the heat to bring the mixture to a gentle simmer. Let it simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens and becomes smooth. Finish by squeezing in 1 to 2 tablespoons of fresh lime juice to brighten the flavors.
- Combine and Serve: Add the baked meatballs to the skillet with the coconut-peanut sauce, gently coating them. Top with extra sliced scallions, fresh cilantro, and pickled red onion if desired. Serve the meatballs and sauce over cooked jasmine or basmati rice, alongside sautéed broccoli. Drizzle with chili oil or chili crunch for added spice and texture, according to taste.
Notes
- Using ground chicken or turkey makes the meatballs tender and lean.
- Let the sauce simmer gently to avoid curdling the coconut milk.
- Adjust the amount of Thai red curry paste and chili oil to control spice level.
- Peanut butter should be natural and runny to blend smoothly in the sauce.
- Pickled red onion and fresh cilantro add a fresh and tangy contrast to the rich sauce.
- Serving with jasmine or basmati rice and sautéed broccoli balances the meal with grains and veggies.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southeast Asian
