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Satay meatball tray bake
Satay meatball tray bake
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Easy and delicious meatball bake perfect for busy weeknights.
Ingredients:
  • 20g (1/3 cup) panko breadcrumbs
  • 400ml can coconut cream
  • 500g beef mince
  • 40.00 ml chopped fresh coriander leaves
  • 1 green shallot, chopped, plus extra, thinly sliced, to serve
  • 1.20 gm sea salt flakes
  • 1 egg
  • 130g (1/2 cup) crunchy peanut butter
  • 40.00 ml kecap manis
  • 8.00 gm brown sugar
  • 2.50 gm curry powder
  • 2 bunches broccolini, thick stems halved lengthways
  • 450g packet microwave jasmine rice
  • Long fresh red chilli, thinly sliced, to serve (optional)
Instructions:
  • In a large bowl, combine breadcrumbs and 60ml (1⁄4 cup) coconut cream, let soak for 5 minutes. Add beef, coriander, shallot, salt, and egg. Mix well with clean hands until combined. Roll mixture into tablespoon-sized balls, place on a baking dish, and refrigerate for 20 minutes until firm.
  • In a jug, mix together peanut butter, kecap manis, sugar, curry powder, the rest of the coconut cream, and 125ml (1 ⁄2 cup) water.
  • Preheat the oven to 200 ̊C (180 ̊C fan forced). Bake the meatballs for 15 minutes until they start to brown. Pour the peanut butter mixture around the meatballs and bake for another 15-20 minutes until the sauce thickens and the meatballs turn golden.
  • Combine the broccolini and 60ml (1 ⁄4 cup) water in a microwave-safe bowl, cover, and microwave on High for 3-4 minutes until tender crisp. Break up the rice in the packet with your hands and microwave on High for 1 minute.
  • Combine the broccolini and rice in the baking dish and bake for 2 minutes or until heated through. Before serving, garnish with additional shallot and optional chili for an extra kick of flavor.

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