Thai Meatballs with Sateh
Dive into the bold and irresistible flavors of Thai cuisine with these juicy Thai Meatballs with Sateh Sauce. Made with a blend of ground chicken or pork, fragrant garlic, ginger, and a touch of red curry paste, these meatballs are perfectly seasoned for a savory punch. The luscious peanut satay sauce, infused with creamy coconut milk, tangy lime juice, and a hint of sweetness, elevates every bite to a whole new level of indulgence. With a quick sear on the stovetop and a finish in the oven, these meatballs are golden and tender, ready in under 45 minutes. Perfect as an appetizer, snack, or served with jasmine rice for a satisfying meal, this dish is a delightful fusion of sweet, spicy, and savory flavors. Garnish with fresh cilantro for a vibrant finish and enjoy a plate of Thai-inspired perfection!
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Recipe Information
Ingredients
- 500 g ground chicken or pork
- 60 g panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp lime juice
- 2 tbsp neutral oil (for frying)
- 120 g peanut butter (smooth)
- 200 ml coconut milk
- 2 tsp red curry paste (for satay sauce)
- 1 tbsp brown sugar
- 1 tbsp soy sauce (for satay sauce)
- 1 tbsp lime juice (for satay sauce)
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, green onions, garlic, ginger, red curry paste, soy sauce, fish sauce, and lime juice. Mix until evenly combined but do not overwork the mixture.
Using damp hands, form the meat mixture into small meatballs, roughly 1.5 inches in diameter. You should get about 18-20 meatballs.
Heat a large skillet over medium heat and add the oil. Sear the meatballs in batches for 2-3 minutes on each side until golden brown. Transfer the seared meatballs to the prepared baking sheet.
Bake the seared meatballs in the preheated oven for 10-12 minutes, or until fully cooked through (internal temperature should reach 75°C or 165°F).
While the meatballs are baking, prepare the satay sauce. In a small saucepan over medium heat, whisk together the peanut butter, coconut milk, red curry paste, brown sugar, soy sauce, and lime juice.
Simmer the satay sauce for 5-7 minutes, stirring frequently, until slightly thickened and smooth. Remove from heat.
Serve the baked meatballs with the satay sauce on the side or drizzled over them. Garnish with fresh cilantro if desired.
Pair with jasmine rice or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 41.5 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 267 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2454 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
