Chicken

Chicken Satay Meatballs

Name: Chicken Satay Meatballs
Yield: Makes 130
Cuisine: Thai
Ingredients: 4 pounds ground chicken; 5 cloves garlic, minced; 1 bunch of scallions, finely chopped; 3 tablespoons fish sauce; 2 tablespoons brown sugar; 1/4 cup corn starch; vegetable oil or canola oil for cooking; 1 can of unsweetened coconut milk; 1/2 cup chunky peanut butter; 1/4 cup brown sugar; 3 cloves of garlic, minced; 1 tablespoon Thai red curry paste; 1 tablespoon fish sauce

by: Anna Hezel

August 14, 2014

0 0 Ratings

Makes 130

What You'll Need

Ingredients

Directions

To make the meatballs, combine all ingredients in a large mixing bowl, and incorporate thoroughly. Cover and refrigerate for at least 20 minutes, but up to an hour. Form chicken mixture into small 1-inch-in-diameter balls.
Heat a large, wide skillet over medium heat, and add 2-3 tablespoons of vegetable oil. Add the meatballs in batches of about 20, flipping every few minutes, and cooking each batch for about 8-10 minutes total, or until the meat is no longer pink in the middle.
To make the peanut satay sauce, combine all ingredients in a medium saucepan, and simmer for 15 minutes.

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