Juicy chicken meatballs are perfectly seared and simmered in a savory peanut satay sauce with tender vegetables in these peanut chicken satay meatballs!
Introducing…the close cousin to this beloved recipe! The cool, hip meatball cousin.
That stir fry has been a firm top 5 favorite on my website for years now so I figured it was high time to give you a reboot in the form of meatballs!
And oh boy, did we ever land on a winner. Think juicy chicken meatballs meets creamy peanut satay sauce with a whole mess of tender vegetables and it’s all served over fluffy rice.
There’s not a whole lot to this stir fry! The main components are meatballs, sauce, vegetables and each one comes together in no time at all.
Start to finish, you can have these meatballs on the table in only about 40 minutes! Plus they meal prep like a gem which automatically wins it all.
These Meatballs feature…
- Juicy chicken meatballs
- Tender sautéed sweet pepper and snow peas
- A creamy peanut satay sauce
- Ready in minutes and incredible over a bowl of rice
Making the Satay Meatballs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Peanut butter
- Coconut milk
- Soy sauce
- Rice wine vinegar
- Brown sugar
- Sriracha hot sauce
- Ground chicken
- Panko breadcrumbs
- Garlic
- Egg
- Vegetable oil
- Sweet pepper
- Snow peas
- Green onions
- Rice
Tips for Perfect Satay Meatballs
- Sear meatballs – this builds a crust on the outside of meatballs and also builds a flavor base in the pan.
- Cook vegetables separately – it will only take a few minutes for the sweet pepper and snow peas to get perfectly crisp-tender.
- Finish cooking meatballs and vegetables in peanut sauce – bring to a simmer, then reduce heat to low and allow meatballs to simmer to finish cooking fully.
- Top meatballs with green onions and chopped peanuts – this adds a little burst of flavor and crunchy texture to the meatballs.
Recipe Variations
Try these ideas for a different twist on these meatballs.
- Adjust heat level – skip the sriracha for a mild sauce. Alternatively, start with the suggested 1 tablespoon and work your way up from there.
- Use different vegetables – this recipe works great with a variety of vegetables. Try broccoli, carrot, zucchini, or green beans.
- Use ground turkey – swap out the ground chicken for ground turkey instead.
Storing and Freezing Meatballs
I love making a batch of these meatballs for a meal-prepping week! Store meatballs, sauce, and rice in meal prep containers in refrigerator up to 6 days and reheat 2-3 minutes on high in microwave for serving.
To freeze meatballs, allow to cool completely, store in freezer-safe containers, and freeze up to 2 months. Thaw meatballs completely in refrigerator and reheat via microwave for serving.
The creaminess of the peanut satay sauce matched with the tender snow peas, sweet peppers, and juicy chicken meatballs is a combination like no other! You’ll soon see why these are a weekly occurrence in our house these days.
That bowl of rice doesn’t even know what’s coming for it!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More meatball dinners to try next!
Peanut Chicken Satay Meatballs
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Ingredients
Peanut Satay Sauce
- 1/4 cup creamy peanut butter
- 1/2 cup coconut milk
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup light brown sugar
- 1 tablespoon sriracha hot sauce
Chicken Meatballs and Sautéed Vegetables
- 1 lb ground chicken
- 3/4 cup panko breadcrumbs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 medium cloves garlic, minced (divided)
- 1 large egg, lightly beaten
- 3 tablespoons vegetable oil, divided
- 1 large sweet pepper, cut into 1/4-inch cubes
- 1 cup snow peas
- Salt and pepper to taste
- Sliced green onions, chopped peanuts, and hot rice for serving
Instructions
Peanut Satay Sauce
- In a medium bowl, whisk all sauce ingredients together until smooth. Set aside.
Chicken Meatballs and Sautéed Vegetables
- In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, 2 cloves garlic, and egg. Scoop mixture into 1-in meatballs and place on a baking sheet.
- In a large skillet over medium-high heat, heat 2 tablespoons oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Transfer meatballs to a clean plate and set aside.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat in pan drippings and swirl to coat pan. Add sweet pepper and snow peas and saute 3-4 minutes until crisp-tender.
- Add peanut satay sauce and meatballs to skillet, gently fold, and bring to a simmer over medium-high heat. Reduce heat to low, cover pan, and allow to simmer 5-10 minutes, stirring occasionally until meatballs register 165F.
- Season sauce with salt and pepper to taste if needed and serve meatballs with green onions and peanuts on top over hot rice. Enjoy!
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