Sate Meatballs

These meatballs are a great twist to the usual tomato-sauce covered meatballs. The Asian coconut and peanut butter sauce is so yummy. These would be a great appetizer for parties. You can keep these warm in a small crockpot and they can be prepared ahead and refrigerated, then easily reheated just before serving. We like to double them and serve as a main course. We serve them over rice, or as in the picture below, my husband decided to try serving them on egg noodles. It ended up looking like swedish meatballs, but it still tasted really good.

Sate Meatballs

For the meatballs:
1 lb lean ground Beef
1/2 cup soft breadcrumbs (1 slice of bread chopped in food processor)
1/4 cup finely chopped onions
1 clove garlic, minced
1 tablespoon soy sauce
1 egg, beaten

For the Sauce:
1 tablespoon oil
1/4 cup finely chopped onions
1 cup coconut milk
1/3 cup creamy peanut butter
1 tablespoon brown sugar
1 tablespoon lime juice (can use lemon juice if you don't have any)
1 tablespoon fish sauce (I just use soy sauce instead)
1/4 teaspoon cayenne pepper (optional, it can be spicy)

1)Preheat oven to 350F. Mix together all ingredients for meatballs.
Shape into approximately 32 meatballs.

2)Place meatballs on a baking pan, and bake for 15-20 minutes or until cooked through.



3)While meatballs are cooking, cook onion in oil in a large skillet over medium heat until tender, stirring frequently. Stir in coconut milk and Peanut butter, mixing until smooth. Add remaining ingredients and mix well. Reduce heat and simmer until sauce thickens.

4)Add meatballs to sauce and gently stir to coat meatballs.
Cook 2-3 minutes more or until dish is heated through.


Here's where we served them over egg noodles. I prefer serving over rice better, but it was still good.



http://atypicalchristianity.blogspot.com/
http://titus2wifeandmommy.blogspot.com/