Chicken Meatball Satay Curry
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
Ingredients
Satay Curry Sauce (Yields about 2½ cups):
  • ¾ cup (180 ml) water
  • ½ cup (130 g) old-fashioned smooth peanut butter (I used Peanut Butter & Co.)
  • ½ cup unsweetened desiccated coconut
  • ¼ cup (60 ml) 100% mango juice
  • 4 tablespoons coconut palm sugar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons coconut aminos (or soy sauce or tamari sauce)
  • 1 tablespoon hot sauce (more or less to taste)
  • 1 teaspoon fish sauce
  • ¾ teaspoon tamarind paste
  • 4 large cloves garlic, peeled
  • 1-inch piece ginger, peeled and chopped
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
Meatballs:
  • Light olive oil, for the baking dish
  • 1½ lbs (680 g) ground chicken breast
  • ¾ cup finely chopped fresh parsley
  • 3 scallions, white and green parts, thinly sliced
  • 3 tablespoons Satay Curry Sauce
  • ¾ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Other:
  • Prepared rice (jasmine or basmati), for serving
  • Sautéed kale with garlic and lemon, for serving
  • Quick pickled onions, for serving (see Note below)
  • Sesame seeds, for garnish
Instructions
  1. For the sauce, combine all ingredients in a blender or food processor and process until smooth, thick, and creamy. Taste and adjust seasonings if desired.
  2. For the meatballs, preheat the oven to 350F. Drizzle a little oil to coat the bottom of a large baking sheet or a 9 by 13-inch casserole dish. Add the chicken, parsley, scallion, 3 tablespoons of satay curry sauce, coriander, cumin, salt, and black pepper to a large bowl and use your hands to combine, being careful not to over-mix. Use a 1½-tablespoon-sized scoop to scoop the meat into balls, and arrange them in the prepared baking sheet. Bake until the meatballs are fully cooked, about 20 to 25 minutes.
  3. Add the sauce and meatballs to a large skillet over low heat; cook, stirring constantly, until the sauce is warm throughout.
  4. Serve the meatballs in individual-sized bowls on a bed of rice along with sautéed kale with garlic and lemon and pickled onions; sprinkle sesame seeds on top.
Notes
To Make Quick Pickled Onions: Thinly slice 1 medium onion. In a medium bowl, combine 2 tablespoons vinegar (I like apple cider vinegar), 1 tablespoon of salt, 1 tablespoon of sugar, and 4 tablespoons of hot water, and stir to dissolve the salt and sugar. Add the onion to the vinegar mixture and add enough cold water so that everything is covered. Give it a stir and put it in the fridge for about 20 minutes; rinse, drain, and serve. Optionally, you can also add crushed mint, which I did here.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/chicken-meatball-satay-curry/