Get ready for a flavor-packed experience with these Thai Meatball Peanut Satay. This dish combines tender, juicy meatballs with a creamy, tangy peanut sauce that’s bursting with flavors of coconut, lime, and a hint of spice. Perfect as an appetizer or a main course, these meatballs offer a satisfying mix of textures and flavors, from the rich, savory meat to the creamy, nutty sauce. It’s an impressive, crowd-pleasing dish that’s easier to make than you’d think!
Meatball Ingredients
- 3 slices bread
- ⅓ cup whole milk
- ½ yellow onion, minced
- 3 tablespoons unsalted butter, divided
- 2 lbs ground beef (80/20)
- 2 large eggs
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon Worcestershire sauce
Peanut Butter Sauce Ingredients
- ½ can coconut milk (about 7 ounces)
- ⅓ cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- ½ teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup peanuts, chopped
- ¼ cup cilantro, chopped
Instructions
- Soak the Bread : Tear the bread into small pieces and place them in a bowl. Pour the milk over the bread and let it soak for a few minutes until soft.
- Cook the Onions : In a small skillet, melt 1 tablespoon of butter over medium heat. Add the minced onion and sauté until it becomes soft and translucent, which should take about 3 to 4 minutes. Remove from heat and allow to cool slightly.
- Mix the Meatball Ingredients : In a large mixing bowl, combine the ground beef, soaked bread, eggs, minced garlic, cooked onion, salt, black pepper, and Worcestershire sauce. Mix well until all ingredients are evenly incorporated.
- Form the Meatballs : Roll the mixture into 1.5-inch meatballs, placing them on a plate or baking sheet as you go.
- Cook the Meatballs : In a large skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the meatballs in batches, cooking for about 6-8 minutes, turning occasionally, until browned and cooked through. Move the cooked meatballs to a plate lined with paper towels to absorb any excess grease.
- Combine the Ingredients : In a medium saucepan over medium heat, combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, and sesame oil. Stir well until smooth.
- Add the Garlic and Ginger : Add the minced garlic and ginger, stirring continuously for about 3-5 minutes, until the sauce thickens slightly.
- Finish the Sauce : Remove the sauce from heat and stir in half of the chopped peanuts and cilantro, reserving the rest for garnish.
- Combine or Serve Separately : Serve the meatballs drizzled with the peanut sauce, or you can add the meatballs directly to the sauce to coat them. Garnish with the remaining chopped peanuts and cilantro.
- Enjoy : These Thai Meatball Peanut Satay are delicious on their own, but they also pair well with rice or noodles to make a complete meal. Enjoy!
Conclusion
These Thai Meatball Peanut Satay are a perfect blend of savory meat, creamy peanut sauce, and fresh, aromatic toppings. Whether you’re serving them as a party appetizer or as a main course, they’re sure to be a hit. The juicy meatballs and rich, flavorful sauce offer a taste of Thailand that’s both satisfying and easy to make at home. Give them a try for your next gathering or a special dinner!
Thai Meatball Peanut Satay: Succulent Meatballs in a Velvety Peanut Sauce
Juicy meatballs served with a creamy, tangyThai-inspired peanut sauce, topped with chopped peanuts and fresh cilantro.
Ingredients
Meatball Ingredients
- 3 slices bread
- ⅓ cup whole milk
- ½ yellow onion minced
- 3 tablespoons unsalted butter divided
- 2 lbs ground beef 80/20
- 2 large eggs
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon Worcestershire sauce
Peanut Butter Sauce Ingredients
- ½ can coconut milk about 7 ounces
- ⅓ cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- ½ teaspoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- ¼ cup peanuts chopped
- ¼ cup cilantro chopped
Instructions
- Soak the Bread : Tear the bread into small pieces and place them in a bowl. Pour the milk over the bread and let it soak for a few minutes until soft.
- Cook the Onions : In a small skillet, melt 1 tablespoon of butter over medium heat. Add the minced onion and sauté until it becomes soft and translucent, which should take about 3 to 4 minutes. Remove from heat and allow to cool slightly.
- Mix the Meatball Ingredients : In a large mixing bowl, combine the ground beef, soaked bread, eggs, minced garlic, cooked onion, salt, black pepper, and Worcestershire sauce. Mix well until all ingredients are evenly incorporated.
- Form the Meatballs : Roll the mixture into 1.5-inch meatballs, placing them on a plate or baking sheet as you go.
- Cook the Meatballs : In a large skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the meatballs in batches, cooking for about 6-8 minutes, turning occasionally, until browned and cooked through. Move the cooked meatballs to a plate lined with paper towels to absorb any excess grease.
- Combine the Ingredients : In a medium saucepan over medium heat, combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, and sesame oil. Stir well until smooth.
- Add the Garlic and Ginger : Add the minced garlic and ginger, stirring continuously for about 3-5 minutes, until the sauce thickens slightly.
- Finish the Sauce : Remove the sauce from heat and stir in half of the chopped peanuts and cilantro, reserving the rest for garnish.
- Combine or Serve Separately : Serve the meatballs drizzled with the peanut sauce, or you can add the meatballs directly to the sauce to coat them. Garnish with the remaining chopped peanuts and cilantro.
- Enjoy : These Thai Meatball Peanut Satay are delicious on their own, but they also pair well with rice or noodles to make a complete meal. Enjoy!