Description
Serve these flavorful meatballs as party bites or over rice for a satisfying meal. The peanut satay sauce is simply irresistible!
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef
- 1 inch piece fresh ginger
- 1 small Thai bird’s eye pepper or jalapeño
- 4 scallions
- 1/2 lime zest
- 1/4 cup (60 ml) fresh Thai basil and mint
- 3 tbsp coconut milk
- Tiny drizzle of honey or pinch of sugar
- Sea salt
- Neutral oil or coconut oil
- 1/2 cup (118 ml) creamy peanut butter
- 1 cup (237 ml) coconut milk
- 1 lime juice
- Sea salt
- Fresh Thai basil
- Chopped cilantro
- Lime wedges
- Steamed rice
- Bamboo skewers
Instructions
- Prepare the Peanut Satay Sauce
- In a large bowl, combine creamy peanut butter with coconut milk. Stir vigorously until a smooth, creamy consistency is achieved.
- Add freshly squeezed lime juice and sea salt to taste. Set aside.
- Prepare Meatball Mixture
- In a large mixing bowl, add ground beef, grated ginger, minced pepper, finely diced scallions, lime zest, finely chopped basil and mint, coconut milk, honey or sugar (optional), and sea salt.
- Mix gently by hand until just combined—avoid overmixing to maintain tenderness.
- Shape Meatballs
- Preheat the broiler on high.
- Line a large baking pan with aluminum foil and lightly coat with cooking spray or neutral oil.
- Lightly oil your hands to prevent sticking.
- Form meat mixture into round balls about the size of large marbles or walnuts. Arrange on the prepared baking sheet.
- Cook Meatballs
- Place meatballs under the broiler and cook for approximately 8-10 minutes, turning halfway through cooking to ensure even browning.
- Meatballs should be cooked through yet juicy. Internal temperature should reach 160°F (71°C).
- Serve
- Put meatballs on bamboo skewers, 4-5 on each.
- Serve meatballs warm, with peanut satay sauce on the side.
- Garnish with fresh Thai basil, chopped cilantro and lime wedges.
Notes
- For a spicier kick, add a second Thai bird’s eye chili or use a serrano pepper.
- To make ahead, prepare the meatballs and sauce separately and store them in the refrigerator for up to 2 days. Reheat before serving.
- If you don’t have fresh herbs, you can substitute 1 teaspoon of dried basil and 1 teaspoon of dried mint for the fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Thai
Nutrition
- Serving Size: 5-6 meatballs
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 80