Sate Meatballs Recipes

CHICKEN SATAY MEATBALLS

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).

BEEF SATAY MEATBALLS

Steps:

• Mix meatball ingredients well and shape into 12 small balls. Arrange on a baking rack and refrigerate while you preheat the oven to 400ºF/204ºC. If you prefer, you can fry them in a skillet instead (teaspoon of oil over medium-high heat, turning three times, until cooked through).
• While the oven heats, mix together the sauce ingredients. Puree in the blender or shake in a jar until smooth. Taste and add more salt and lime juice if needed. Set aside at room temperature (also can be made up to 3 days in advance and refrigerated).
• Prep the salad: Start a pot of water boiling. (Blanch the green beans for 60 seconds; remove with a slotted spoon and drop into ice water) Add the noodles and cook according to package. Drain and drop into a bowl of ice water. Toss with fingers to separate and rinse and drain completely.
• Divide vegetables into 4 serving bowls: lettuce, carrot, cucumber, green beans, herbs. Top each bowl with an equal amount of noodles. Refrigerate.
• Bake the meatballs for about 10 minutes until browned and firm.
• Serve hot meatballs on cold salad with peanut sauce and any other garnishes you like

SATé MEATBALLS

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.

KETO MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 15-20 minutes., Meanwhile, in a small saucepan, mix sauce ingredients; heat through. Serve with meatballs.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

MEATBALLS WITH SATAY DIPPING SAUCE

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!

SATE MEATBALLS

Steps:

• Preheat oven to 350F.
• Mix together all ingredients for meatballs.
• Shape into approximately 32 meatballs.
• Place meatballs on a baking pan, and bake for 15-20 minutes or until cooked through.
• While meatballs are cooking, cook onion in oil in a large skillet until tender.
• Stir in coconut milk and peanut butter, mixing until smooth.
• Add remaining ingredients and mix well.
• Reduce heat and simmer until sauce thickens.
• Add meatballs to sauce and gently stir to coat meatballs.
• Cook 2-3 minutes more or until dish is heated through.

SATAY MEATBALLS

Steps:

• Combine all ingredients in a large bowl, mix well.
• Shape into walnut sized balls.
• Bake in a shallow, foil lined baking dish at 200C for 20 minutes or until cooked through.
• Serve hot (with dipping sauce if using).