Being sorta Dutch, I have a bit of a weakness for Satay sauce. That’s a Dutch trait, right? Like the whole cheese thing…
Anyway. According to the whole paleo thing, peanuts are a legume, and therefore should be avoided apparently. Ugh! But luckily, improvisation is my middle name. No, it’s not really. But stay with me here.
I also love meatballs. And any trip to Ikea involves a lunch of meatballs and the purchase of a couple of bags of the frozen ones. Luckily, there aren’t many trips to Ikea in my life, but the meatballs make it that little bit easier.
So today for lunch, I really fancied meatballs with satay sauce. You can tell when a recipe is definitely mine, as the ingredients are all a bit ‘a li’l of this’ ‘a bit of that’ as opposed to exact measures.
- bunch of Ikea meatballs (of course, you could use other meatballs, or make your own meatballs, or have a hamburger, or chicken, or… well, you see where I’m going
- 2 tablespoons of almond butter – or thereabouts. Almond butter (in my kitchen) is just blanched almonds, roasted a bit in a frying pan, mashed up in a food processor until more or less paste-y, a li’l bit of olive oil and some sea salt.
- 2 tablespoons of coconut milk
- teaspoon of chopped garlic
- teaspoon of chopped ginger
- chili flakes (I used chipotle chill)
- some sweet chill sauce if you have it
- pinch of sea salt
- Cook the meatballs. Or chicken. Or hamburger. Or pork. Or tofu, if you’re all veggie-like.
- In a small saucepan, throw the garlic and ginger in for a few minutes to start cooking.
- Add the almond butter and stir, then pour in the coconut milk and keep stirring to combine.
- At this point, I added a bit of thai sweet chill sauce. And a pinch of chill. And salt.
- When it’s all combined, and your meat is done, then put the meatballs on the plate, top with the ‘satay’ sauce, and then garnish with a li’l sweet chill sauce like I did.
- Eat and enjoy. No, it’s not -exactly- like an indonesian satay sauce, but it works for me!