Chicken Satay Meatballs With Noodles And Vegetables Recipes

CHICKEN SATAY MEATBALLS

Chicken Satay Meatballs image

Provided by Amy Rains

Time 35m

Number Of Ingredients 22

Ingredients

2 tbsp avocado oil or coconut oil
1 lb ground chicken or turkey
1/3 cup coconut flour
1 egg whisked
2 tbsp coconut aminos*
2 cloves garlic, minced
1 tsp ground ginger
1/2 tsp sea salt
2/3 cup full fat canned coconut milk
1/2 cup smooth nut butter (almond, peanut, or cashew)
1/4 cup coconut aminos*
3 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp chopped fresh cilantro
2 tbsp chopped fresh ginger
2 cloves garlic, minced
2 tsp crushed red pepper (optional)
1 cup diced carrots
1 red bell pepper (diced)
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1/3 cup chopped almonds or nuts

Steps:

Heat a large skillet or wok to medium high heat. While the skillet is getting hot, prepare your meatballs. In a large bowl mix together the meatball ingredients: ground turkey or chicken, flour, egg, coconut aminos, garlic, ginger, and sea salt. Mix with your hands to ensure it's well incorporated. Form into 1.5 inch balls.
Once skillet is hot, coat the skillet with oil. Add the meatballs (You may have to work in batches but I was able to fit all of my meatballs using a 12 inch skillet). Sear on all sides, totaling about 8 minutes of cooking (might not be cooked all the way through, and this is fine).
Meanwhile, make your satay sauce. In a high powered blender, blend together coconut milk, nut butter, coconut aminos, vinegar, sesame oil, cilantro, ginger, garlic, and crushed red pepper (if using). Blend until completely smooth.
Toss in add-in vegetables to the skillet: bell pepper, carrots and green onion. Continue to stir for a few minutes with meatballs. Reduce heat to low. Now pour in the satay sauce, coating the meatballs and veggies. Let cook for another 2-3 minutes, stirring constantly so the sauce doesn't stick to bottom of the pan.
Serve hot over rice or cauliflower rice, or plain. Garnish with cilantro and chopped nuts (if using).

Nutrition Facts : Calories 518 kcal, Carbohydrate 18 g, Protein 26 g, Fat 39 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 216 mg, Sodium 673 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

CHICKEN SATAY MEATBALLS WITH NOODLES AND VEGETABLES

Chicken Satay Meatballs with Noodles and Vegetables image

A moreish comfort food dish

Provided by Melissa Goodwin

Categories main dishes

Time 1h

Number Of Ingredients 19

Ingredients

FOR THE MEATBALLS
500g chicken mince
1/2 tsp ginger
1 garlic clove, crushed
shallots, finely chopped
2 tbsp. breadcrumbs
FOR THE SATAY SAUCE:
1 clove of garlic, crushed
3 tbsp. natural peanut butter
1 tbsp. soy sauce
2 tbsp. sweet chilli sauce
1/2 tbsp. fish sauce
125 ml coconut cream (1/2 cup)
1/2 lime or lemon, juice from
FOR THE STIR FRY
400g packet Hokkien noodles
1 carrot, cut into small matchsticks
1 zucchini, cut into small matchsticks
1/2 capsicum, finely sliced

Steps:

To make the meatballs: combine all ingredients, squooshing well with your hands. Roll teaspoon-full amounts into small balls and set aside in the fridge.
To make the sauce: sauté the garlic in a little oil over low heat until soft. Add the rest of the ingredients and stir for a few minutes over low heat until combined and thickened slightly. Set aside.
Prepare noodles as per packet directions.
Fry meatballs in a little oil over medium heat until browned and cooked through. Remove from pan.
Sauté the vegetables in the same pan until softened slightly. Return the meatballs to the pan and toss in the noodles. Stir in enough sauce to coat and make the dish saucy. Add a little water if needed to loosen the sauce.

Nutrition Facts : Calories 952 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 48 grams fat, Fiber 7 grams fiber, Protein 58 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1105 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

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