Mini Satay Chicken Meatballs
Rated 5.0 stars by 2 users
Author:
Cherie Metcalfe
The perfect wee canapé to kick off any festivities! Served with the delicious SaTay Swift peanut satay sauce, a much-loved flavour all round. For a weeknight dish, this meatball recipe is great with veggies and noodles or rice.
Ingredients
Meatballs
- 600g chicken mince
- 1 egg
- ¾ cup panko crumbs
-
2 teaspoons Goan to Bombay
- 1 tablespoon peanut butter
-
1 tablespoon Man Grind Salt Flakes
-
3 tablespoons Rock Out with your Wok Out
- Chopped fresh coriander (optional)
To glaze
To garnish
- Crushed peanuts
- Fresh coriander
- Thinly sliced fresh red chilli
Directions
- Preheat the oven to 180ºC fan bake. Line a baking tray.
- For the meatballs, place all the ingredients in a large bowl and mix well to combine. Pop the mixture in the fridge for 15 minutes if you have time as it helps to firm them up.
- Take tablespoon-sized balls of the meatball mixture and use your wet hands to roll them into balls. Arrange on the baking tray.
- Bake the meatballs for 8–10 minutes or until they are firm and just starting to get a light golden colour.
- Take the cooked meatballs and coat lightly in the SaTay Swift. Stab each with a mini bamboo skewer and load them up onto a platter.
- To dress these up, sprinkle the meatballs with crushed peanuts and garnish with loads of torn coriander, and thinly sliced red chili.
- Serve with a dipping bowl of SaTay Swift!
