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Ingredients
- Meatballs
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4 pounds
ground chicken
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5
cloves garlic, minced
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1
bunch of scallions, finely chopped
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3 tablespoons
fish sauce
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2 tablespoons
brown sugar
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1/4 cup
corn starch
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vegetable oil or canola oil for cooking
- Peanut Satay Sauce
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1
can of unsweetened coconut milk
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1/2 cup
chunky peanut butter
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1/4 cup
brown sugar
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3
cloves of garlic, minced
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1 tablespoon
Thai red curry paste
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1 tablespoon
fish sauce
Directions
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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.
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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.
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To make the peanut satay sauce, combine all ingredients in a medium saucepan, and simmer for 15 minutes.
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