Makes: 130
Ingredients
Meatballs
-
4
pounds ground chicken
-
5
cloves garlic, minced
-
1
bunch of scallions, finely chopped
-
3
tablespoons fish sauce
-
2
tablespoons brown sugar
-
1/4
cup corn starch
-
vegetable oil or canola oil for cooking
Peanut Satay Sauce
-
1
can of unsweetened coconut milk
-
1/2
cup chunky peanut butter
-
1/4
cup brown sugar
-
3
cloves of garlic, minced
-
1
tablespoon Thai red curry paste
-
1
tablespoon fish sauce
Directions
- To make the meatballs, combine all ingredients in a large mixing bowl, and incorporate thoroughly. Cover and refrigerate for at least 20 minutes, but up to an hour. Form chicken mixture into small 1-inch-in-diameter balls.
- Heat a large, wide skillet over medium heat, and add 2-3 tablespoons of vegetable oil. Add the meatballs in batches of about 20, flipping every few minutes, and cooking each batch for about 8-10 minutes total, or until the meat is no longer pink in the middle.
- To make the peanut satay sauce, combine all ingredients in a medium saucepan, and simmer for 15 minutes.