Saté (satay) meatballs
(± 20 pcs)
substantial amount breadcrumbs
3 tablespoons peanut butter
1 tablespoon garlic powder
2 tablespoons sweet soy sauce
1 tablespoon sambal
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© Janneke's Recipe pages - recipe meatballs, deep fry, barbecue/spit-roasting
Preparation in advance:
(The ingredients can be added at flavour: The sambal gets milder when it's fried.)
Let rest at least 1 hour in the fridge.
How to 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.
First published: April 12, 2003, Netherlands
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