Saté (satay) meatballs

(± 20 pcs)

Go to all recipes for: Meat balls, Freeze, Barbecue, Deep-fry 

Ingredients:

300 gr minced meat

substantial amount breadcrumbs

3 tablespoons peanut butter

1 tablespoon garlic powder

2 tablespoons sweet soy sauce

1 tablespoon sambal

extra breadcrumbs

Preparation:

© Janneke's Recipe pages - recipe meatballs, deep fry, barbecue/spit-roasting

Mix all ingredients well to a firm mixture.

(The ingredients can be added at flavor: The sambal gets milder when it's fried.)

Let rest at least 1 hour in the fridge.

Prepare:

Make approximately 20 balls of the ground beef mixture and coat with the breadcrumbs (when used for the barbecue 30 balls, do not coat with breadcrumbs).

Fry the satay balls brown in some olive oil or thread to soaked skewers for the barbecue.

Serve with sate sauce.