Coconut Satay Chicken Meatballs
Chicken Satay has always been popular and with the addition of chicken meatballs gives it a great twist to a classic dish.
- Combine the chicken mince and diced onions and together and mix well. Form into 50 g meatballs. Lightly brown in the oven at 180 degree Celsius for 15 minutes.
- Combine the KNORR Coconut milk powder, water and the KNORR Malaysian Satay Sauce GF Pour the sauce over the meatballs and cook in the oven at 160 degree Celsius for a further 20 minutes.
- Serve with steamed carrots and rice.