Satay Noodles & Meatballs

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (411.1 g)
  • Calories 1187.8
  • Total Fat - 56.6 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 442 mg
  • Sodium - 559 mg
  • Total Carbohydrate - 106.8 g
  • Dietary Fiber - 5.9 g
  • Sugars - 6.5 g
  • Protein - 62.4 g
  • Calcium - 179.4 mg
  • Iron - 8.6 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 2.3 mg

Step 1

Finely chop 1/2 the onions and thinly slice remaining onions and then set aside.

Step 2

Place mince, breadcrumbs, egg and finely chopped onion in a bowl and season and mix well to combine and roll 2 level teaspoons of mince mixture into balls.

Step 3

Heat 1/2 the oil in a large, deep frying pan over medium-high heat and cook meatballs, in batches, turning, for 4 to 5 minutes or until browned all over and then drain on paper towel.

Step 4

Heat remaining oil in the same pan over medium heat and add capsicum, garlic and sliced onion and cook, stirring, for 2 to 3 minutes or until capsicum is softened.

Step 5

Add peanut butter, coconut milk, chilli sauce, kecap manis, fish sauce, juice and 1/3 cup water and cook, stirring, for 2 to 3 minutes or until heated through.

Step 6

Return meatballs to pan and bring to a simmer and simmer, stirring occasionally, for 3 to 4 minutes or until meatballs are cooked through.

Step 7

Meanwhile, prepare noodles following packet directions and drain well.

Step 8

Serve noodles with meatballs, steamed pak choy and lime wedges and sprinkle with coriander.

Tips & Variations


No special items needed.