Saturday, 19 May 2012

Rempah - Indonesian meat balls

These meat balls have a very special flavour, and go great for the main course of a dinner, or as appetisers, as well as being an important part of a Rijsttafel. They are not the same as Wil's Dutch Meat balls, which are almost baseball sized. I may be able to post that recipe later - if Wil lets me share his secrets. Meanwhile..........

What you need -- 500 gr lean (or extra lean) ground beef; 4 Tbs finely minced onion; 3 cloves garlic minced; 1 cup fine bread crumbs - (or pulsed instant rice for a gluten free version); 1/4 cup finely shredded coconut;  3 tbs coconut milk; 1 egg; 1 tsp each of ground coriander, and laos; 1/2 tsp each ground cumin; and curry powder; salt and pepper to taste. Oil to cook

What you do ---    In a large mixing bowl, beat the egg. Add spices and mix well. Add meat, bread crumbs, and shredded coconut with liquid to make a good consistency for forming meat balls.  Let sit for at least 15 minutes in fridge so flavours blend well. Form into small balls - 5cm diameter. Heat oil at medium high in a large skillet. Brown meatballs all over, then reduce heat and simmer until meat is well done, about 20m minutes. Add to your buffet, or serve with rice or noodles and vegetables.

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