Sate Meatballs

READY IN: 40mins
Recipe by Sue Lau

A great appetizer for parties. You can keep these warm in a small crockpot. Can be prepared ahead and refrigerated, then easily reheated just before serving.

Top Review by Cook In Southwest

I followed the recipe to the letter, and am glad I did. Yummy yummy! While this is not finger food, add a fork and you've got a great appetizer going. Don't be afraid of the fish sauce - it does not make these taste at all fishy. I did add the peanut butter with a tad bit of trepidation, but one taste told me it was definately a good thing. (I think this is the first dish other than peanut butter cookies where I have used peanut butter.)

It was all I could do to keep from eating the whole thing by myself. However, I was strong, and only ate half of it, then put the rest in the freezer for the next time I need appetizers - like next week-end. I won't be waiting long to enjoy these again.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Mix together all ingredients for meatballs.
  3. Shape into approximately 32 meatballs.
  4. Place meatballs on a baking pan, and bake for 15-20 minutes or until cooked through.
  5. While meatballs are cooking, cook onion in oil in a large skillet until tender.
  6. Stir in coconut milk and peanut butter, mixing until smooth.
  7. Add remaining ingredients and mix well.
  8. Reduce heat and simmer until sauce thickens.
  9. Add meatballs to sauce and gently stir to coat meatballs.
  10. Cook 2-3 minutes more or until dish is heated through.

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