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Beef Satay Meatballs

Beef Satay Meatballs

For when you desire something a little sweet and a little spicy, however all you have is some boring ol’ ground beef, make these beef satay meatballs!

These beef satay meatballs are seasoned with satay marinade, but rather of soaking the meat, the flavoring is blended right in there Basically all the exact same active ingredients as in my chicken satay, made into balls and served hot on a bed of crisp salad greens and chilled rice noodle. Make a lil peanut sauce in the blender (or simply buy a container) and you’re set.

The meatballs freeze perfectly. Forming and lay them on a wax-paper-lined sheet. Freeze till solid and shop in a freezer container. Bake as directed below, but add 3-4 more minutes. Ready for a fast dinner any old time!

( And I know, I understand, the components list is long as the day– way longer than an usual dish on here– however you could omit half the active ingredients from the meatballs and they ‘d still be pretty damn good.)


  • Author: Hilah
  • Yield: 4 1 x




  • 1/2 pound ground beef
  • 1/2 cup unsweetened coconut shreds or breadcrumbs
  • 1/4 cup cold water
  • 1 egg
  • 1 big clove garlic, minced
  • 1 teaspoon minced fresh lemongrass (or 1/2 teaspoon lime zest)
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce (omit if you can’t discover it)
  • 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon dried)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1/4 cup hot water
  • 1/4 cup smooth peanut butter
  • 2 tablespoon s lime juice
  • 1 tablespoon soy sauce
  • 1 small clove garlic
  • 1/2” chunk fresh ginger
  • 1 teaspoon brown sugar, optional
  • 1/4 teaspoon salt


  • 8 ounce s rice noodles
  • 1 English (hothouse) cucumber, diced
  • 2 carrots, grated
  • 4 ounce s green beans, blanched
  • 4 cup s chopped lettuce (Romaine)
  • 1/2 cup combined fresh herbs (cilantro, mint, basil, green onions and/or parsley)

Garnishes: lime wedges, Hoisin sauce, Sriracha, fish sauce


Mix meatball active ingredients well and form into 12 small balls. Organize on a baking rack and refrigerate while you pre-heat the oven to 400 ºF/204 ºC. If you choose, you can fry them in a frying pan rather (teaspoon of oil over medium-high heat, turning three times, till prepared through).

While the oven warms, mix together the sauce components. Puree in the mixer or shake in a container up until smooth. Taste and add more salt and lime juice if needed. Set aside at room temperature (likewise can be made up to 3 days beforehand and refrigerated).

Prep the salad: Start a pot of water boiling.

Divide veggies into 4 serving bowls: lettuce, carrot, cucumber, green beans, herbs. Top each bowl with an equal quantity of noodles. Refrigerate.

Bake the meatballs for about 10 minutes till browned and company.

Serve hot meatballs on cold salad with peanut sauce and any other garnishes you like

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