Chicken Satay Meatballs – An Easy Dinner That Everyone Liked

I came across this recipe when we were looking for something a bit different to do with chicken. We’ve made it a few times now and it’s turned out well each time. The recipe is easy to follow and makes a good, tasty dinner. The whole family liked it, so that’s a win. It’s simple to put together and reheats nicely too.

How the Recipe Worked for Us

The recipe uses chicken thighs, which work well because they stay moist when you cook them. You do need a food processor to blend the chicken, but it’s not that hard to do and doesn’t take too long.

The meatballs are shaped and then baked in the sauce, which keeps them tender. The sauce is made with peanut butter, coconut milk, lime, and some spices. It thickens as it bakes.

We served it with plain rice and steamed broccoli. It made a filling, tasty meal. Good for a weeknight dinner or for taking to a potluck. It’s easy to reheat and the sauce keeps everything moist.

We’ve made it a few times now and will definitely make it again. Nothing fancy, just a solid recipe that works— with a couple of tweaks. Read on!

What We Changed

The first time we made it, the sauce was a bit too thick and the flavour didn’t quite come through. The peanut butter we used wasn’t the best, and the coconut milk was very thick.

Next time, we made a few changes:

• Used a good quality crunchy peanut butter and reduced the quantity from ¾ cup to scant ½ cup.
• Used 1 can (400ml) of coconut milk + 300ml of water
• Added extra spices for more flavour:
  • 1 tsp chilli powder
  • 1 tsp curry powder blend
  • 1 extra tsp each of ground coriander and ground cumin
  • A pinch of chilli flakes

These small changes improved the taste and texture of the sauce. I can tell you it was much better the second time.

Recipe Card

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⭐ 🍗 🥢 🥜 🌶️ 🧄 🧅 ⭐

Golden Chicken Satay Meatballs

• Servings: 3-4
• Prep Time: 20 mins
• Cook Time: 30 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

Juicy, flavour-packed chicken meatballs in a rich, creamy satay sauce. Perfect served over noodles or rice for a comforting, homemade meal.

𝗧𝗶𝗽: Want an extra kick? Add a pinch of cayenne or fresh chopped chilli to the sauce for more heat!

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Adapted from Dish Magazine, with a few personal tweaks for extra flavour.

Ingredients

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗠𝗲𝗮𝘁𝗯𝗮𝗹𝗹𝘀:
• 1 large egg
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon chilli flakes
• ½ cup panko breadcrumbs
• 1 thumb-sized piece fresh ginger, chopped
• 3 cloves garlic, chopped
• 600g boneless, skin-off chicken thighs, roughly chopped
• ½ packed cup fresh coriander, roughly chopped
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗦𝗮𝘁𝗮𝘆 𝗦𝗮𝘂𝗰𝗲:
• 400ml can coconut milk
• ¾ cup crunchy peanut butter
• ½ cup chicken stock
• Finely grated zest of 1 large lime
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons kecap manis
• 1 tablespoon each brown sugar & grated fresh ginger
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon each ground cumin, coriander, turmeric, and hot curry powder
• ½-¼ teaspoon chilli powder (adjust for heat preference)
𝗙𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗦𝗲𝗿𝘃𝗶𝗻𝗴:
• 1 stalk lemongrass, lightly bruised with a rolling pin
• Fresh coriander, for garnish
• 2 limes, quartered
• Freshly cooked noodles or rice

Directions

1. Make the Meatballs: In a large bowl, whisk the egg, soy sauce, and sesame oil. Stir in the chilli flakes and breadcrumbs.
2. Process the Chicken: In a food processor, blend the ginger, garlic, chicken, and coriander until finely chopped. Add to the egg mixture and mix well. The mixture will be soft.
3. Shape the Meatballs: Lightly wet your hands and form about 16 meatballs. Place on a tray and set aside.
4. Preheat the Oven: Preheat to 180°C fan bake.
5. Prepare the Satay Sauce: In a large, deep frying pan, combine all the sauce ingredients. Bring to a boil, crushing the peanut butter with a fork to blend smoothly.
6. Cook the Meatballs: Add them to the pan, coating in the sauce. Nestle in the lemongrass. Bake for 30 minutes or until the chicken is fully cooked.
7. Serve: Garnish with fresh coriander and a squeeze of lime juice. Serve hot over cooked noodles or rice.

Nutrition

Per Serving: 450 calories; 22 g fat; 30 g carbohydrates; 35 g protein; 8 g sugar.

📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet