Coconut Satay Chicken Meatballs

Name: Coconut Satay Chicken Meatballs
Yield: 10
Ingredients: 1.0kg Chicken, minced; 90.0g Onions, diced; 100.0g KNORR Thai Coconut Milk Powder 1 kg; 300.0ml Water; 600.0ml KNORR Malaysian Satay Sauce GF 2 kg; 0.0 Carrot; 0.0 Rice

Coconut Satay Chicken Meatballs – Recipe

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

...

Meatballs

Chicken, minced 1.0 kg
Onions, diced 90.0 g

Sauce

KNORR Thai Coconut Milk Powder 1 kg 100.0 g
KNORR Thai Coconut Milk Powder 1 kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Water 300.0 ml
KNORR Malaysian Satay Sauce GF 2 kg 600.0 ml
KNORR Malaysian Satay Sauce GF 2 kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample

To Serve

Carrot
Rice

Poultry

Main Meals

Australian

Aged Care

Curries & Stir Fry

Other Asian

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

...

Preparation

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.
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.
To Serve
- Serve with steamed carrots and rice.