Asian Meatball Satay with Peanut Sriracha Sauce |@simplywhisked

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What I love about these meatballs with peanut sauce

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.

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.

Asian Meatball Satay with Peanut Sriracha Sauce | @simplywhisked

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

Here’s what you’ll need to make them

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 1x
  • Category: Main Course

Ingredients

Scale
  • 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 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

  • Serving Size:
  • 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

Last Updated on December 20, 2021 by Melissa Belanger

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16 Comments

    1. I tried it with lamb total disaster they were so dry and tasted like cardboard not sure why mabe I over cooked them I did add some cumin that may have been the downfall but I did them with beef and made a satay sauce much better and great to serve at a drinks party .

  1. 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?

    1. 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.

  2. 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.

    1. 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.