Prep Time

45 mins

Cook Time

30 mins


  • Ingredients

  • 750g (1.6 pounds) chicken mince

  • 3 tablespoons soy sauce

  • 3 tablespoons coriander leaves (cilantro) finely chopped

  • 1/3 cup desiccated coconut

  • Grated zest of 1 lime

  • 2 cloves garlic, crushed

  • 1/4 cup vegetable oil, for frying


Really flavoursome meatballs with a hint of coconut and lime, complimented by a tangy, creamy satay.

Pairs well with …..

Steamed rice or wrapped in soft lettuce leaves with a dollop of sauce

  • Satay Sauce:

  • 2 cloves garlic, chopped

  • 1 small onion, roughly chopped

  • 1 long fresh red chilli, seeded and roughly chopped

  • Roots and stems of half bunch coriander (cilantro) well rinsed

  • 1/2 cup peanut butter, smooth or crunchy

  • 200 ml (6.7 fl.oz) coconut cream

  • 1 lime, juiced

  • 2 tablespoons soft brown sugar

  • 2 tablespoons fish sauce

  • 2 tablespoons peanut oil

Hints and tips:

Wrap in a soft lettuce leaf with a dollop of satay. Serves six as finger food or four as a main meal.

Heat the oil in a medium size fry pan. Preheat the oven to 180C (355F).

Brown the meatballs, in batches, in the oil and remove to a lined baking tray. Place in the oven for 8 – 10 minutes until cooked through.

For the Satay:

In a food processor blend chilli, onion, garlic, coriander roots and stems to a paste.

Heat oil in a medium fry pan, add the processed onion, chilli, coriander and garlic and cook for 1 -2 minutes until soft and fragrant. Add the peanut butter and half the coconut cream, simmer for 5 minutes.

Add the brown sugar, fish sauce and half the lime juice. Stir and gently simmer for another 2 minutes. The sauce may split, this is normal.

Taste the satay and add more of the coconut cream or lime juice if required.

Serve with steamed jasmine rice and snow peas.