Saucy Satay Chicken Meatballs Recipes

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CHICKEN SATAY MEATBALL RECIPE - LOW CARB AND GLUTEN FREE



Chicken Satay Meatball Recipe - Low Carb and Gluten Free image

A Thai-inspired recipe for Low Carb and Gluten Free Chicken Satay Meatballs. The perfect party appetizer!

Provided by Mellissa Sevigny

Number Of Ingredients 20

1lb ground chicken or turkey
1 egg
1/3 cup almond flour
1 Tbsp garam masala
1 tsp garlic powder
1 tsp salt
1 tsp chili peppers, minced (red chilis or serranos will work)
1 Tbsp fresh cilantro, chopped
1/2 tsp ground ginger powder
1 Tbsp fish sauce or coconut aminos
1/4 cup smooth peanut or almond butter (sugar free)
2 Tbl fresh ginger, chopped
1 Tbl fish sauce or coconut aminos
1 Tbl lime juice
1 garlic clove, chopped
3 Tbl water
1 Tbl coconut milk
1 tsp (or more) chilis, minced (serrano, habanero, or thai red chilis)
1 Tbsp granulated sugar substitute
1/2 tsp xanthan gum (optional thickener)

Steps:

  • Combine all of the meatball ingredients in a medium bowl. Mix gently but thoroughly. Form into 16 meatballs and place on a parchment-lined cookie sheet. Bake at 350 degrees (F) for 15 minutes, or until cooked through. Toss gently in the satay sauce and serve warm garnished with chopped cilantro and toasted peanuts or almonds.
  • Combine all of your satay sauce ingredients in a blender or magic bullet. Blend until completely smooth. Taste and adjust seasonings for your preference (ie, sweeter, saltier, spicier).

Nutrition Facts : ServingSize 4 meatballs

CHICKEN SATAY MEATBALLS



Chicken Satay Meatballs image

Provided by Amy Rains

Time 35m

Number Of Ingredients 22

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

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