Baked Chicken Meatballs Recipe

Baked Chicken Meatballs 9 | Sweet Caramel Sunday

Baked Chicken Meatballs are for dinner on Sweet Caramel Sunday! With simple ingredients and step by step instructions, you have the method for this recipe!

Prep Time10

Cook Time20

Total Time30

Course: appetisers, Dinner, party food

Cuisine: Appetisers, Australian, International, Party food

Keyword: asian food, asian party food, baked chicken meatballs, chicken meatballs

Servings:

Calories: 231kcal

Author: Adrianne

Ingredients

Baked Chicken Meatballs

500 grams chicken mince
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tbsp chilli flakes
1 teaspoon fennel seeds
½ cup shredded coconut

Home Made Satay Dipping Sauce

1 tbsp peanut oil
½ cup crunchy peanut butter
420 g condensed tomato soup
1 tablespoon chilli flakes
⅓ cup shredded coconut

Instructions

Baked Chicken Meatballs

Preheat oven to 180 C (350 F) and line a baking tray with greaseproof paper
Add chicken mince, garlic, ginger, chilli flakes, fennel and coconut to a mixing bowl. Use a spoon to mix all ingredients together
Place bowl next to baking tray, start to take a small amount of mixture into one hand, roll into a ball and place on the baking tray. Repeat until all of the mixture has been rolled into balls
Bake in the oven for 20 minutes

Home Made Satay Dipping Sauce

Add peanut oil to a fry pan and turn on heat
Add peanut butter and cook until it melts into a thick paste
Add tomato soup, shredded coconut and chilli flakes, stir to combine. Simmer for 5 minutes or until bubbles form and pop in the centre of the pan
Serve with freshly baked meatlballs

Notes

This recipe makes 30 meatballs
They can be frozen after baking, then defrosted and reheated at a later date
You can use leave the chilli flakes out if you are really not a fan of chilli, but I would recommend using the equivalent of the spice cardamom instead of not having the extra flavour
I used crunchy peanut butter as it is THE BEST! If you don't have that, I would recommend using smooth but adding a tablespoon of granulated nuts as we want the texture of the nut with the smooth thick paste of the sauce
One of the reasons why I love these meatballs is because they are so versatile! You can literally do so many things with them. Either serve them on their own as an appetiser, use them in soups, salads, pasta, you name it. Once you have tried them, you will come to realise how many things you can do with them.

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