Indonesian meatballs

Yield: 4 servings

Measure Ingredient
500 grams Minced pork
1 teaspoon Grated fresh root ginger
1 Onion; very finely chopped
1 Egg; beaten
½ cup Fresh breadcrumbs
1 tablespoon Oil
2 tablespoons Butter
1 Onion; diced
1 Garlic clove; crushed
1 teaspoon Grated fresh root ginger
2 teaspoons Curry powder
¼ teaspoon Ground coriander
1 can Nestle Reduced Cream
¾ cup Water
2 tablespoons Fine coconut
4 teaspoons Soy sauce
¼ cup Crunchy peanut butter
Chopped fresh coriander or parsley



Prepare the Meatballs:

Combine the minced pork, root ginger, onion, egg and breadcrumbs. Mix well.

Shape tablespoons of the mixture into balls.

Heat the oil in a large frying pan.

Add the meatballs and cook until they are golden brown all over.

Remove the meatballs and set aside. Wipe out the frying pan.

Prepare the Sauce:

Place the butter in the frying pan. Add the onion and cook for 2-3 minutes.

Stir in the garlic, root ginger curry powder and ground coriander. Cook, stirring, for a further 1 minute.

Add the reduced ream, water and coconut. Stir until smooth, then add the soy sauce and peanut butter. Bring to the boil, stirring constantly.

Add the meatballs. Cover the pan and simmer over a low heat for 10 minutes or until the meatballs are cooked.

Serve sprinkled with copped fresh coriander or parsley.

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