Bitchin’ Kitchen – Satay Meatballs

By Hannah Colenbrander
Satay meatballs is the perfect meal for a winters nights. A ‘pea-nutty’ alternative to spag bol. The image above is not particularly appetising but I can assure you it tastes way better than it looks! Steamed greens like broccoli, beans and peas added to the plate make it a healthy, hearty winter tummy filler (try say that five times real fast).

Spaghetti pasta

Beef mince

1 large egg

1⁄4 cup onion, finely chopped

1⁄3 cup breadcrumbs

1⁄4 cup milk

salt and pepper to taste

2 cloves garlic, chopped

2 tbsp soy sauce

2 tbsp lemon juice

1 tbsp oil

2-4 drops chilli sauce

1/4 cup brown sugar

2 tbsp peanut butter

1/4 cup water

Mix ground beef, egg, onion, breadcrumbs, milk, salt and pepper to taste together. Shape into balls and fry in oil in a pan or place on baking paper and cook in the oven at 200 degrees for 20-25 minutes. Cook the pasta according to instructions on packet. Prepare satay sauce by combining all ingredients in a small pan and mix on a low heat until smooth and thickened. Thin sauce with more water if necessary. Serve with satay sauce poured over meatballs


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