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Coconut Satay Chicken Meatballs

Chicken Satay has always been popular and with the addition of chicken meatballs gives it a great twist to a classic dish.

Coconut Satay Chicken Meatballs – Recipe
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Meatballs

  • Chicken, minced 1.0 kg
  • Onions, diced 90.0 g

Sauce

To Serve

  • Carrot
  • Rice

Preparation

  1. Meatballs

    • Combine the chicken mince and diced onions and together and mix well. Form into 50 g meatballs. Lightly brown in the oven at 180 degree Celsius for 15 minutes.

  2. Sauce

    • Combine the KNORR Coconut milk powder, water and the KNORR Malaysian Satay Sauce GF Pour the sauce over the meatballs and cook in the oven at 160 degree Celsius for a further 20 minutes.

  3. To Serve

    • Serve with steamed carrots and rice.