Indonesian Meatballs
Yield: 6-7 dozen meatballs, depending on size of meatballs
Cook Time: 6-9
Tips: Shaking skillet frequently while browning will help meatballs retain their round shape.
Suggestion: Serve alone or with a dipping sauce that nicely accompanies the flavor of coconut, such as sweet chili sauce or other similar sauce.
Ingredients
- 1 lb. ground beef
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup flake coconut
- 1/2 small clove garlic, crushed
- 1 egg
- oil (for frying meatballs)
Directions
In a mixing bowl, combine meat, salt, pepper, cumin, coriander, coconut, garlic and egg. Mix (preferably with hands) just until blended. Form into 1-inch balls and place on a baking sheet or tray near cooking area.
Heat 1 or 2 tablespoons of oil in skillet and brown meatballs (about 6-9 minutes), one batch at a time, shaking skillet occasionally to roll meatballs around so meatballs will brown evenly and retain their round shape. Add more oil as needed to brown remaining meatballs. Serve with toothpicks and with sweet chili sauce (or other similar type of sauce) for dipping, if desired.