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Appetizers

Asian Meatball Satay with Peanut Sriracha Sauce

Asian Meatball Satay with Peanut Sriracha Sauce |@simplywhisked

What do you do when you have a craving for peanut sauce and the only thing you have in your freezer is a pound of ground beef? You make asian meatball satay with peanut Sriracha sauce, of course. This meal came together in a sort-of happy accident. I had decided to try making these meatballs on a whim, with the intention of serving them on a stick – just like a traditional satay – with peanut sauce, but the Sriracha was a last-minute dinner table addition.

Asian Meatball Satay with Peanut Sriracha Sauce | @simplywhisked

I give all the credit to Marc for the idea because I’m not normally one to reach for the rooster sauce, but we were both less than wow-ed by how the peanut sauce had turned out. He suggested that we add the Sriracha to the sauce just to see how it tasted. I figured we didn’t have much to lose, so we did it. It turns out, it was exactly what the sauce needed.

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Asian Meatball Satay with Peanut Sriracha Sauce | A Teaspoon of Happiness

The second time around, I added the Sriracha while I was making the sauce, and tried basting the meatballs as they were baking to give them even more flavor. It was a game changer. Both the meatballs and the sauce were to-die-for. Plus, they really don’t take long to make.

Asian Meatball Satay with Peanut Sriracha Sauce | A Teaspoon of Happiness

Serve the skewers on a bed of brown rice with a side of steamed vegetables for a full meal. Or, make a few batches as an appetizer for your next party. Just don’t forget to serve them with the extra sauce (and maybe a little extra cilantro if you love it as much as I do).

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Asian Meatball Satay with Peanut Sriracha Sauce

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • Meatballs:
  • 1 pound ground beef
  • 3/4 cup panko breadcrumbs
  • 2 green onions, finely chopped
  • 2 teaspoons grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon peanut butter
  • 4 wooden skewers, soaked in water for 30 minutes
  • Sauce:
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 3 teaspoons grated ginger
  • 2 garlic cloves, minced
  • 3 tablespoons fresh chopped cilantro
  • 2 tablespoons Sriracha sauce

Instructions

  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, combine meatball ingredients and stir with a fork until ingredients are evenly distributed. Roll mixture into 1-inch meatballs and slide onto wooden skewers. Place on a parchment-lined baking sheet *affiliate link and bake for 15 minutes.
  3. In a medium bowl, whisk together the sauce ingredients until smooth. Remove 1/3 – 1/2 cup of sauce for basting. Reserve the remaining sauce for later.
  4. Baste meatballs with sauce after 15 minutes. Bake another 5 minutes or until meatballs are cooked through.
  5. Remove meatballs from oven and allow them to cool for about 5 minutes before serving with remaining sauce.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
  • Reply
    Amy | Club Narwhal
    July 23, 2014 at 8:32 am

    Melissa, these are BRILLIANT! I love meatballs and Thai flavors. Such a clever way to work with what’s in your freezer 🙂

  • Reply
    Cheryl
    July 23, 2014 at 1:33 pm

    Whaaat, this looks SO good!!! I bet it’d be killer with ground lamb too. Mmmmm. Great idea M!

  • Reply
    Mindy
    February 21, 2015 at 11:11 pm

    How are these as leftovers? I have a family-style potluck dinner coming up and I was thinking this might be a nice twist/addition. Also, do these need any browning before they go into the oven?

    • Reply
      Melissa Belanger
      February 22, 2015 at 3:48 am

      I think they’re really great as leftovers. You can reheat them in the oven and just add a little more sauce to keep them from drying out! There’s no need to brown them because they take color from the basting process in the oven.

  • Reply
    Mindy
    February 23, 2015 at 8:05 pm

    How are these leftover? I have a large group potluck later this week right after work and I want to either allow time to make them in advance and then reheat or leave work a little early to have time to get them in the oven before the potluck.

    • Reply
      Melissa Belanger
      February 24, 2015 at 5:07 am

      I think they’re really great as leftovers. You can reheat them in the oven and just add a little more sauce (there is plenty of sauce) to keep them from drying out, but I would say they’re definitely better fresh out of the oven. If you’re going to reheat them, maybe take a few minutes off of the original cook time, that way they won’t be overcooked or dy.

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