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 roll slightly stale bread, torn into pieces and soaked in water; 1 1/3 pounds ground pork or beef; 1 egg beaten; 2 tablespoons soy sauce; 1 clove garlic peeled and minced; 1 piece fresh ginger peeled and minced; 2 onions peeled and finely diced; 4 tablespoons oil; 1/2 cup vegetable stock; 8 tablespoons peanut butter; 1 tablespoon peanuts chopped; 1 pound chinese cabbage cut into strips; 2 green onions sliced; 8 ounces pineapple chunks drained, juice reserved; 1 red chili seeded and finely chopped, plus extra whole chillies for garnish; 2 tablespoons white wine vinegar

Servings: persons

1 roll slightly stale bread, torn into pieces and soaked in water
1 1/3 pounds ground pork or beef
1 egg beaten
2 tablespoons soy sauce
1 clove garlic peeled and minced
1 piece fresh ginger peeled and minced
2 onions peeled and finely diced
4 tablespoons oil
1/2 cup vegetable stock
8 tablespoons peanut butter
1 tablespoon peanuts chopped
1 pound chinese cabbage cut into strips
2 green onions sliced
8 ounces pineapple chunks drained, juice reserved
1 red chili seeded and finely chopped, plus extra whole chillies for garnish
2 tablespoons 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.

860

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 roll slightly stale bread, torn into pieces and soaked in water, 1 1/3 pounds ground pork or beef, 1 egg beaten, 2 tablespoons 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