Chicken Meatball Satay with Peanut Sauce is a fun twist on a classic dish made in your own kitchen! Chicken Satay is a popular appetizer that I think is super underrated. The chicken is always super moist served alongside a tangy peanut sauce, delicious! Traditionally the chicken is grilled and served on skewers, but you know I’m always looking for ways to put a meatball spin on dishes!

The chicken meatballs stay super moist from the coconut milk, and absorb all the wonderful flavors of ginger, garlic, and turmeric. Turmeric is that beautiful yellow-orange spice that gives such pretty color to food when used! It comes from the ginger family and has a really nice flavor that’s hard to describe. I’m definitely going to be trying it in some other dishes soon!

When I was testing the peanut sauce…the first batch went straight into the garbage unfortunately. I used all natural peanut butter which does actually work, I just had the wrong ratios of ingredients, but it turned into a thick gloppy mess! The second time around was much better. It’s certainty a funky sauce all on it’s own, but once paired with the creamy satay meatballs it’s a dynamite combo! In my recipe notes I mention blending or using a food processor if you want a super creamy smooth sauce, but I just simply whisked all my ingredients and it worked great!

These meatballs make a great appetizer or main meal. You could definitely skewer them up for a fun and easy to eat appetizer, but would also be really good over rice, or simply served along side a salad or vegetable. I’ve also had them reheated as leftovers and they’re just as good!

If you’re looking for other fun meatball dishes, here are some other delicious options! Search Meatballs, or head to my Meatball Category so see all my meatball recipes!

Honey Sriracha Garlic Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Meatball Gyro Skewers

Chicken Meatball Satay with Peanut Sauce

Servings 20 meatballs

Author Laura Doerr

Ingredients

20 All Purpose Chicken Meatballs recipe link in blog post

For the meatball satay sauce

1 cup coconut milk
2 cloves garlic minced
1/2 tsp fresh ginger minced
1/2 tsp turmeric
1 tbsp soy sauce
1 tsp brown sugar
1 tsp tapioca or corn starch dissolved in 1 tbsp water
salt and pepper
chopped fresh parsley optional for garnish

For the peanut sauce

1/2 cup creamy peanut butter
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp sriracha
1 tbsp hoisin sauce
1 tsp brown sugar
1/2 tsp garlic powder
2 tbsp water
chopped peanuts optional for garnish

Instructions

In a medium bowl, whisk together the meatball satay sauce ingredients. Transfer to a large skillet with the meatballs, and heat to a simmer. Sauce will start to thicken, reduce heat and cook on med-low until the meatballs are headed through, about 10 minutes. Timing will depend on if your meatballs are frozen or thawed. Cover for a quicker steam.
While the meatballs are heating, whisk together the peanut sauce ingredients in a small bowl until well combined. If you want a thinner sauce, add more water. Pour into a small serving dish, garnish with chopped peanuts.
Serve meatballs on a platter or skewered for a party along side the peanut dipping sauce. Garnish with fresh parsley and chopped peanuts.

Recipe Notes

For an ultra creamy smooth peanut sauce you could blend all of the ingredients in a food processor or blender. Chunky peanut butter could also be used if you want a little peanut crunch in every bite!

Nut allergy? Just forego the peanut sauce, the meatballs are delicious on their own or served with rice!