 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Otherwise known as Dutch Forcemeat Balls. This is my family's favourite dish, so I thought I would share it with you all. Serve with steamy hot rice and salad. We like to use Sweet Chilli Sauce as a dip, but I'm sure any Asian style sauce will do just as well. Don't leave the cloves out - it's important to the flavour of the meatballs. The original recipe came from Charmaine Solomon's - The Complete Asian Cookbook, but I have modified it a little. Ingredients:
1 large brown onion, very finely chopped |
1 kg minced steak |
1 cup fresh breadcrumb (white, wholemeal or whatever is available) |
3 teaspoons salt (i like to use vegie sea salt) |
1 teaspoon fresh ground black pepper |
4 teaspoons of chopped fresh dill or 1 teaspoon dried dill |
1/2 teaspoon cinnamon |
1/2-1 teaspoon clove (i think it's best to freshly grind whole cloves) |
2 garlic cloves, crushed |
1 teaspoon finely grated fresh ginger (you can use powdered if you wish) |
4 teaspoons worcestershire sauce or 4 teaspoons lemon juice |
3 -4 eggs, beaten |
dry breadcrumbs, for coating |
oil (for deep frying) |
Directions:
1. Place the first 11 ingredients in a large bowl and mix well.
2. Shape into small balls about 2.5cm (1 inch) in diameter.
3. Dip in beaten eggs, then coat in dry breadcrumbs.
4. Deep fry in hot oil under golden brown.
5. Drain on absorbent paper before serving.
6. Should make 30 + meatballs, so easily serves 6.
|
|