Description
Creamy Coconut Chicken Satay Meatballs are a delightful blend of tender ground chicken meatballs baked to perfection and served in a rich, fragrant coconut-peanut sauce infused with Thai red curry, turmeric, and fresh ginger. This flavorful dish is garnished with fresh scallions, cilantro, and pickled red onions and pairs beautifully with jasmine or basmati rice and sautéed broccoli for a complete meal bursting with Southeast Asian-inspired flavors.
Ingredients
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 (such as avocado oil)
- 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 (loose and runny)
- 2 tsp. fish sauce
- 2 tsp. brown sugar
- 1 to 2 Tbsp. fresh lime juice (from 1 lime)
Suggested Garnishes and Sides
- Pickled red onion
- Fresh cilantro
- Chili crunch or chili oil
- Jasmine or basmati rice
- Sautéed broccoli
Instructions
- Prepare Meatballs: Preheat oven to 400ºF. Thinly slice the scallions, separating the white/pale green parts from the bright green tops. Set aside the white/pale green parts for the sauce. In a large bowl, combine ground chicken, panko breadcrumbs, egg, the bright green scallion parts, grated ginger, granulated garlic, soy sauce or tamari, toasted sesame oil, and kosher salt. Mix thoroughly until well combined. Form the mixture into 15 to 16 mini meatballs, about 2 heaping tablespoons each, and arrange them on a parchment-lined baking sheet. Bake for 18 to 20 minutes, or until cooked through and lightly browned.
- 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. Once hot, add the white/pale green parts of the scallions along with the minced ginger and garlic. Cook for about 2 minutes until fragrant and aromatic. Stir in the ground turmeric and Thai red curry paste and cook for an additional minute to bloom the spices. Add the lite coconut milk, creamy peanut butter, fish sauce, and brown sugar, whisking continuously to incorporate everything smoothly. Increase the heat and bring the mixture to a gentle simmer. Allow it to simmer for 5 to 6 minutes, stirring occasionally, until the sauce thickens and becomes smooth. Finish by stirring in fresh lime juice to brighten the flavors.
- Combine and Serve: Add the baked meatballs directly into the coconut-peanut sauce, coating them evenly. Serve the meatballs and sauce over cooked jasmine or basmati rice, accompanied by sautéed broccoli. Garnish with fresh cilantro, pickled red onions, additional scallions, and a drizzle of chili crunch or chili oil to add heat and texture as desired.
Notes
- Use ground turkey as a leaner alternative to ground chicken if desired.
- To make the peanut butter more runny, stir it well before measuring or gently warm it to loosen the consistency.
- Pickled red onions and chili crunch are optional but add a balanced tang and spice that complement the creamy sauce perfectly.
- Make sure not to overbake the meatballs to keep them juicy and tender.
- If soy sauce or tamari is not available, you may substitute with coconut aminos for a gluten-free option.
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
