These satay chicken meatballs are YUM!  Oh my goodie goodness, these were eaten up by the whole family (which is always a #win).  The rice cooks using the all-in-one method and my meatballs literally took no time at all.

I cooked this dish during the week while my daughter sat at the breakfast bar doing her homework.  It’s a really easy dish and a must-try.  If you like satay you’ll love this!

It does make quite a lot, which is great because leftovers are always a winner the next day, or you can pop it in the freezer and dinner’s ready for when you can’t be bothered cooking.

February 20, 2018
  • 15m
  • 30m
  • 45m
  • 1

Ingredients

Meatballs

  • 500 g pork mince
  • 500 g chicken mince
  • 1 egg
  • 2 tbsp. plain flour of choice (eg. wheat, gluten free, buckwheat, arrowroot flour all work well)
  • coriander leaves
  • pinch salt and pepper
  • 2 tbsp. olive or coconut oil

Satay Sauce

  • 1 garlic clove
  • 3 tbsp. peanut butter
  • 400 mL can coconut cream
  • 2 tbsp. tamari or soy sauce
  • 1 tsp. sweet chilli sauce (optional)

Veggie Rice

  • 300 g brown or white rice
  • 6 c vegetables of choice for satay chicken meatballs
  • water

Instructions

Thermal Cooking Method

  1. Blitz garlic for 3 seconds/speed 7. Scrape down sides and repeat. Tip this into a small bowl and set aside to use in the sauce. No need to wash jug.
  2. Mix meatball ingredients (except oil) for 10 seconds/speed 3/reverse. Roll into small balls and place in fridge until ready to cook. No need to wash jug.
  3. Insert simmering basket into mixing jug and add the rice to the basket. Add enough water so it's just to the top of the rice (approx. 1300g).
  4. Dice all the veggies and put them into the steaming trays (tip - leave little holes of space so the steam comes through, especially in the top tray).
  5. Cook rice and veggies for 17 minutes/steaming temp/speed 2, or until all the rice and veggies are cooked through (brown rice will take approx. 35 minutes, set veggies in place at the 17-minute mark).
  6. Now cook the meatballs. Heat oil in a frying pan to med-high heat then add meatballs, turning every so often. Remove from pan once cooked and set aside.
  7. Time to finish the sauce. In the empty frying pan add the garlic, peanut butter, soy or tamari, and coconut cream and cook until it comes to a slow simmer and the peanut butter has melted.
  8. Add meatballs back into the sauce and let simmer on low until the rice and veggies finish cooking.
  9. Once the rice and veggies are done, mix everything together in a big bowl before serving.

Traditional Cooking Method

  1. Crush the garlic and mix into all the sauce ingredients until well combined. Set aside in the fridge until ready to use.
  2. Mix all the meatball ingredients (except oil) until well combined and roll into balls. Set aside in the fridge until ready to use.
  3. Dice all the veggies and start cooking the rice (as per packet instructions).
  4. Now cook the meatballs. Heat oil in a frying pan to med-high heat then add meatballs, turning every so often. Remove from pan once cooked and set aside.
  5. In a separate frying pan, or wok, over a med-high heat, cook the veggies for 5-8 minutes. Stirring often. Add rice and mix into veggies.
  6. Time to finish the sauce. In the empty frying pan add the garlic, peanut butter, soy or tamari, and coconut cream and cook until it comes to a slow simmer and the peanut butter has melted.
  7. Add meatballs back into the sauce and let simmer on low until the rice and veggies finish cooking.
  8. Once the rice and veggies are done, mix everything together in a big bowl before serving.