Asian Meatball Satay with Peanut Sriracha Sauce
INGREDIENTS:
Meatballs:
1 pound ground beef
3/4 cup panko breadcrumbs
2 green onions, finely chopped
2 teaspoons grated ginger
1 garlic clove, minced
1 teaspoon soy sauce
1 tablespoon peanut butter
4 wooden skewers, soaked in water for 30 minutes
Sauce:
1/2 cup unsweetened coconut milk
1/2 cup peanut butter
2 tablespoons lime juice
2 tablespoons soy sauce
3 teaspoons grated ginger
2 garlic cloves, minced
3 tablespoons fresh chopped cilantro
2 tablespoons Sriracha sauce
INSTRUCTIONS:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine meatball ingredients and stir with a fork until ingredients are evenly distributed. Roll mixture into 1-inch meatballs and slide onto wooden skewers. Place on a parchment-lined baking sheet and bake for 15 minutes.
3. In a medium bowl, whisk together the sauce ingredients until smooth. Remove 1/3 - 1/2 cup of sauce for basting. Reserve the remaining sauce for later.
4. Baste meatballs with sauce after 15 minutes. Bake another 5 minutes or until meatballs are cooked through.
5. Remove meatballs from oven and allow them to cool for about 5 minutes before serving with remaining sauce.
