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Chicken Meatball Satay with Peanut Sauce

Servings 20 meatballs
Author Laura Doerr


  • 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


  1. 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.

  2. 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.

  3. 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!