Thai Meatball Peanut Satay

Thai Meatball Peanut Satay is a juicy homemade meatballs recipe served with a rich, creamy peanut butter sauce and crunchy peanut topping.

• Store: Don’t leave Peanut Satay Meatballs at room temperature for more than 2 hours. If you have leftovers, you can put the meatballs and peanut sauce in an airtight container and store in the fridge for 3-4 days.
• Reheat: Reheat the meatballs on a baking sheet in the oven at 350 degrees until heated through. To keep them from drying out, you can place them in a small baking dish and add a tablespoon of broth then cover with foil and reheat in the oven.
• Freeze: You can keep cooked meatballs without the sauce in the freezer for 3 months in an airtight container. Reheat frozen meatballs without thawing first, or let them thaw overnight in the fridge first.

Ingredients:

Meatball Recipe:

3 slices bread

1/3 cup whole milk

1/2 yellow onion , minced

3 tablespoons unsalted butter , divided

2 pounds ground beef , (80/20)

2 large eggs

3 cloves garlic , minced

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 teaspoon Worcestershire Sauce

Peanut butter Sauce:

1/2 can coconut milk , 7 ounces

1/3 cup creamy peanut butter

2 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice wine vinegar

1 tablespoon lime juice

1/2 teaspoon sesame oil

3 cloves garlic , minced

1 tablespoon ginger , minced

1/4 cup peanuts , chopped

1/4 cup cilantro , chopped