Chicken Satay Meatballs

By • August 14, 2014 1 Comments


Makes 130


  • 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

Peanut Satay Sauce

  • 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
  1. 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.
  2. 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.
  3. To make the peanut satay sauce, combine all ingredients in a medium saucepan, and simmer for 15 minutes.

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