About this Lemongrass Chicken Meatballs
Seasoned with zesty lemongrass, a warming flavor of ginger, and turmeric, these satay chicken meatballs are not just a tasty choice of protein but are packed with antioxidants & anti-inflammatory benefits!
It’s simple to make, and makes a high-protein main dish that pairs well with rice, noodles, in a sandwich, and even salad.
Table of Contents
- About this Lemongrass Chicken Meatballs
- Why this lemongrass chicken meatballs recipe is my favorite meal-prep protein
- What is satay?
- Why you will love this ground chicken lemongrass
- Is this Lemongrass and Ginger Chicken Meatballs Healthy?
- Calories in this Asian lemongrass chicken meatballs
- Ingredients to Make Lemongrass Chicken Meatballs
- How to Make Lemongrass Chicken Meatballs
- How to cook chicken meatballs (4 methods)
- Freezer & Reheat Tips
- Salads to pair with lemongrass chicken meatballs
Why this lemongrass chicken meatballs recipe is my favorite meal-prep protein
I love making these lemongrass chicken meatballs in bulk to freeze. It’s always great to have frozen chicken meatballs on hand as a quick, meal-prep-friendly protein option. Especially when I know I’m going to have a busy week.
Plus, making these lemongrass chicken meatballs ahead gives me more room to prepare other meals and salads, so I don’t end up skipping them.
This lemongrass chicken recipe is a delicious way I sneak anti-inflammatory ingredients into my everyday meals.
What is satay?
Satay, a marinated chicken on a wooden skewer, barbequed or grilled and enjoyed next to a peanut sauce, is one of the best Southeast Asian street foods I can never get enough.
In my family and most Southeast Asian households, satay is reserved for special occasions due to the long preparation and the cooking method.
Turning satay into meatballs and making them in bulk is a hack I’ve adopted to enjoy the flavors I love every day while still getting the nutrients I need.
Why you will love this ground chicken lemongrass
- Easy to make – As long as you have the tools, you can prepare them in less than 10 minutes.
- Tasty – It tastes like chicken satay! If you love the famous Southeast Asian meat skewers, you’ll love this recipe.
- Versatile – Use it as a quick protein based in sandwich, noodles, rice bowl, soup, or even use it in a minced chicken dish.
Is this Lemongrass and Ginger Chicken Meatballs Healthy?
Yes, this chicken meatball is packed with protein and ingredients rich in antioxidants and anti-inflammatory benefits. It’s gluten-free, oil-free, and no highly processed condiments.
TIPS: Opt for a healthier cooking method such as an air-fryer, oven, microwave or steaming so there’s no excess oil when cooking.
Calories in this Asian lemongrass chicken meatballs
4 pieces of this lemongrass chicken meatball contain 200 calories. This is just an estimate, it depend on ingredients you use.
Ingredients to Make Lemongrass Chicken Meatballs
- Ground chicken – For a lean, low-fat option, use chicken breast. For a juicier result, go for a mix of lean and fatty ground chicken.
- Red onion – I use red onion. You can also go for Asian shallots for a bolder flavor.
- Lemongrass – Store-bought lemongrass paste works too, since it’s going to be blended into a paste. But if you can get the stalk, the flavor is better and fresher.
- Ginger – I use young ginger because it’s less fibrous. Feel free to opt for a paste version.
Seasoning
- Turmeric powder
- Coriander powder
- Salt
- Palm sugar – Palm sugar is commonly used to make satay in Malaysia. I like it because it’s not refined and has a toffee flavor. You’ll need just a little sugar to balance the spiciness of the herbs, so feel free to use normal sugar too.
How to Make Lemongrass Chicken Meatballs
- Cut the fresh ingredients into small pieces. Lemongrass and ginger can be fibrous, so it’s important to cut them thinly to ease the blending.* If you use a lemongrass stalk, make sure to remove the root and the green part and use only the white flesh.
- Blend the fresh ingredients. Combine the lemongrass, ginger, onion, seasonings, and water in a blender and blend until smooth. Add more water if necessary, but try not to make it too watery.
- Combine all ingredients in a big bowl and mix with a spatula until fully incorporated.
- Shape the lemongrass chicken meatballs. Start by lining a baking tray with a baking sheet. If you have an ice cream scoop, scoop the meatballs onto the tray. You can also shape it manually with your hand.
- Cook them right away or freeze. Below, I share the step-by-step on how to cook chicken meatballs in a stovetop, with an air fryer, oven, and microwave!
- Transfer the frozen lemongrass chicken meatballs to a ziplock bag or a container in the freezer. They can stay for up to 2 months.
How to cook chicken meatballs (4 methods)
1. Pan fry (6-10 minutes)
- Add enough oil into a non-stick skillet and heat the oil over medium heat.
- Transfer the chicken meatballs to the pan (make sure you leave some space for them to roll around and brown).
- Use a spatula to gently roll them to make sure they brown and cook evenly. It normally took me 6-10 minutes.
- Once cooked, transfer them to a plate with kitchen paper on it to drain excess oil. Serve warm
2. Air-Fryer (13 minutes)
- Grease the surface of the air fryer basket (if needed) or line it with a disposable sheet.
- Arrange the meatballs into the air fryer basket and set it to air fry for 13 minutes at 200 °C.
- Once cooked, using a tong, transfer the chicken meatballs into a dish and voila! *This is my go-to method to cook chicken meatballs. It’s clean and just set-it-and-forget-it!
3. Oven (25 minutes)
- Pre-heat the oven over 250C/482F for about 5 minutes
- Line a baking tray with a baking sheet and transfer the meatballs to the tray.
- Bring the tray into the oven and set it to cook for 20-25 minutes. Flip halfway through cooking.
- Once cooked, transfer the meatballs to a dish and enjoy!
4. Microwave (3-6 minutes)
- Arrange the meatballs into a microwave-safe dish.
- Cover them with a microwave lid, and set it to cook on high power for 2 minutes.
- Bring the dish out, flip the chicken meatballs, and microwave them for another 1 minute.
- Check for one last time to see if it’s cooked. How? You can poke through one of the meatball, if the inside is no longer pink, it’s good to go. If not, set it to cook for another 1-2 minutes.
Freezer & Reheat Tips
I usually transfer the frozen chicken meatballs to the fridge the night before. For the same-day cooking, leave them to thaw at room temperature for about 2 hours before cooking.
For a shortcut, you can defrost the frozen chicken meatballs first in the microwave.
How to defrost chicken meatballs in a microwave
- Transfer the frozen meatballs to a microwave-safe dish
- Set the microwave on defrost (or low-power mode if your microwave doesn’t have a defrost setting).
- Set the timer for 3 minutes (depending on the microwave), and once the timer is done, you may touch it to see if it’s soft enough.
- Usually, when I see the bottom part of meatballs turn slightly cloudy, it’s soft enough to be cooked.
Notes: You don’t want it to completely turn white because it will thoroughly cook or dry the meatballs. So check often or be right there when it’s defrosting.
Salads to pair with lemongrass chicken meatballs
Lemongrass Chicken Meatballs – Ground Chicken Satay
4
servings10
minutes13
minutes200
kcalAn authentic ground chicken satay recipe, these lemongrass chicken meatballs combine the aromatic flavors of lemongrass and ginger. They’re easy to make, perfect for meal prep, and a versatile protein to pair with rice, noodles, salads, or sandwiches.
Ingredients
500 g Ground chicken
1 Red onion – Cut into small chunks / Onion paste
35 g Lemongrass stalk (white flesh) – cut thinly/ Lemongrass paste
18 g Young Ginger – cut thinly/ Ginger paste
1/4 cup Water (to ease the blending)
- Seasoning
1/2 tsp Coriander powder
1 tsp Turmeric powder
1 tsp Salt
3 tsp Palm sugar
Directions
- Combine onion chunks, sliced lemongrass, ginger, and a bit of water (1/4cup) into a blender and blend until smooth. Try to stick with as little water as possible.
- In a big bowl, combine ground chicken, blended ingredients, and seasonings and mix them thoroughly with a spatula.
- To shape the lemongrass chicken meatballs, start by lining a baking tray with a baking sheet. If you have an ice cream or cookie scooper, use it to scoop the meatballs onto the tray. If not, feel free to do it manually with your hands.
- You can directly cook them or freeze them until you’re ready to cook. I mentioned 4 methods on how you can cook chicken meatballs above.
Equipment & Tools used
- Ninja Foodi Power BlenderCheck on Amazon
- Cookie/Ice cream scooperCheck on Amazon
- Ninja 4 in 1 Air FryerCheck on Amazon
Notes
- Optionally, you can add 2 tbsp of cornstarch to help with thickening and binding.
