Meatball Satay With Chinese Cabbage Salad Recipe

Name: Meatball Satay With Chinese Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None slightly stale bread roll, torn into pieces and soaked in water; 1 1/3 lbs ground pork or beef; 1 None egg, beaten; 2 tbsp soy sauce; 1 clove garlic, peeled and minced; 1 1 inch piece fresh ginger, peeled and minced; 2 None onions, peeled and finely diced; 4 tbsp oil; 1/2 cup vegetable stock; 8 tbsp peanut butter; 1 tbsp peanuts, chopped; 1 lb Chinese cabbage, cut into strips; 2 None green onions, sliced; 1 8 oz can pineapple chunks, drained, juice reserved; 1 None red chili, seeded and finely chopped, plus extra whole chillies for garnish; 2 tbsp white wine vinegar

Servings: persons

1 None slightly stale bread roll, torn into pieces and soaked in water
1 1/3 lbs ground pork or beef
1 None egg, beaten
2 tbsp soy sauce
1 clove garlic, peeled and minced
1 1 inch piece fresh ginger, peeled and minced
2 None onions, peeled and finely diced
4 tbsp oil
1/2 cup vegetable stock
8 tbsp peanut butter
1 tbsp peanuts, chopped
1 lb Chinese cabbage, cut into strips
2 None green onions, sliced
1 8 oz can pineapple chunks, drained, juice reserved
1 None red chili, seeded and finely chopped, plus extra whole chillies for garnish
2 tbsp white wine vinegar

1
To make the meatballs, squeeze out the bread and place in a bowl with the pork or beef, egg, soy sauce, garlic, ginger and half the onion. Season with black pepper and knead well. Form into 24 balls. Heat 1 tbsp oil in a frying pan and fry the meatballs over a medium heat for 6 mins, turning. Drain on paper towels and allow to cool slightly.
2
To make the sauce, heat 1 tbsp oil in a saucepan and saute the remaining onion. Add the stock and bring to a boil. Stir in the peanut butter and season with salt and black pepper. Pour into serving bowls and sprinkle with the peanuts.
3
To make the salad, mix the cabbage, green onions and pineapple. In a separate bowl, mix the chili, vinegar, 2 tbsp oil and 4 tbsp pineapple juice. Season with salt and black pepper and mix into the cabbage salad.
4
Thread the meatballs on to wooden skewers, 3 per skewer. Serve with the cabbage salad and peanut sauce.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 None slightly stale bread roll, torn into pieces and soaked in water, 1 1/3 lbs ground pork or beef, 1 None egg, beaten, 2 tbsp soy sauce, and more.

Yes, Meatball Satay With Chinese Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Meatball Satay With Chinese Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions