Recipe - Satay "meatballs"

Once again, even though I am a reborn meat eater, I still cannot give up my fake meat recipes. I don't tinker with what works. You have to use what I refer to as "log o'meat." I don't know the name if it but if you look in the tofu section of your grocery store, it'll be there in the same kind of log packaging as Jimmy Dean sausage. Try and get the beef kind.

Satay "Meatballs" with peanut sauce

1 log of beef flavored fake meat
1/2 a block of extra firm tofu, crumbled
1 egg
1/2 medium onion finely minced
2 cloves of chopped garlic
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce or 1 tablespoon honey and 1 teaspoon hot chili sauce

Peanut sauce
1/4 cup Thai red curry paste (I use the kind with the happy Laotian lady's face on it because it is fairly mild and I can contro lthe heat). If you are using the Thai kitchen brand, be very careful about how much you use because that stuff is lethal. Tasty but lethal.
1 can of coconut milk
1/3 cup peaunut butter
1 tablespoon of nuoc mam (fish sauce)
1 tablespoon honey

Dump all of the meat ingredients into either in a food processor or standing mixer with a paddle attachment. If a pinch you can use a hand mixer. Mix until thoroughly blended. Shape into 1-inch balls. Pan fry in about 1/2 inch of oil until browned on all sides. For the sauce throw everything into a pot on medium heat. Stir for about 10 minutes until everything comes together. Heat until bubbles form. Add more nuoc mam, curry paste, or honey to taste.

You can make this ahead of time and heat the meatballs in the oven later. Another option would be to marinate strips of boneless chicken breast in the Thai curry paste, lime juice and nuoc mam for at least an hour (over night would work) and grill and serve with the peanut sauce.