Chicken Meatball Skewers with Satay

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I made these using the satay sauce from my almond crust chicken. I have always been a huge fan of peanut butter in cooking especially desserts and satay! But peanuts as legumes can be inflammatory and I found as I went on and finally tried almond butter, I lost my taste for peanut butter more and more. I really honestly prefer almond butter now and will be using it in my recipes from now on.

Of course if you still love your peanut butter and aren’t strict, you can choose to sub that in place of the almond butter or with the nut butter of your choice (just note the carbs!). Whatever nut butter you choose, try and make sure it is 100% nuts with nothing added except salt. So many nut butters are full of seed oils and sugars, so read the label!

These chicken meatball skewers were made in an attempt to get my son trying food made in different ways and kids tend to love finger foods and food on sticks. So I combined the two and made these chicken meatball skewers! I added my beloved chia seeds which are brilliant for these kind of chicken mince dishes. They bind so well and make the food even more filling.

Also with this I added some boiled eggs, again another simple addition for kids they can eat with their fingers and if you haven’t tried satay sauce with eggs, it’s surprisingly tasty!

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5 from 1 vote

Satay Chicken Meatball Skewers

Chicken meatballs done as skewers and served with almond satay sauce and boiled eggs.

Course Appetizer, Main Course, Snack

Cuisine Asian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Paleo, Sugar Free

Keyword almond butter satay, chicken meatball skewers, keto chicken meatballs, keto satay, lchf chicken meatballs, lchf satay, low carb chicken meatballs, low carb nikki, low carb satay, paleo satay

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Calories 836.9kcal

Ingredients

• 500 g chicken mince/ground chicken
• 2 shallots/scallions
• 2 cubes garlic paste or 2 tsp minced garlic
• 2 cubes ginger paste or 2 tsp minced ginger
• 2 tbsp chia seeds
• salt
• pepper
• 6 small bamboo skewers
• 3 hard-boiled eggs

Satay Sauce

• 1/3 cup almond butter can use nut butter of choice
• 1 cup coconut cream
• 1/2 lime, the juice
• 1 cube garlic paste or 1 tsp minced garlic
• 1 tbsp tamari soy sauce sub with coconut aminos for paleo
• 1 tbsp coconut oil

Instructions

• Combine all ingredients for meatballs and mix thoroughly. You want the chia seeds evenly mixed throughout. Set aside for 20 minutes so the chia seeds have time to swell and bind. Using wet hands so the meat doesn’t stick all over your fingers, shape the mixture into 12 meatballs.
• Thread 3 meatballs each onto the skewers. Line a baking tray with baking paper and spray with olive oil. Add the meatball skewers and spray again with olive oil. Bake at 200C for approximately 20 minutes until meatball skewers are cooked and nicely coloured.
  
• Make hard boiled eggs. Place eggs in pot, cover with cold water and place on the stove over high heat. As soon as it starts to boil, reduce to a simmer and cook for 8 minutes. Tip out the hot water, replace with cold and set aside while the meatballs finish cooking.
  
• Make satay sauce by frying garlic in coconut oil for 1 minute. Add the other sauce ingredients on the stove stirring over low heat until well combined and heated through. Serve skewers with boiled eggs and satay sauce.
  

Notes

Net Carbs - 9.6g

Nutrition

Calories: 836.9kcal | Carbohydrates: 16.8g | Protein: 46.2g | Fat: 68.6g | Fiber: 7.2g | Sugar: 5.7g