Coconut-Fennel Cocktail Meatballs
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
14-16
ingredients
- 120 ml coconut milk
- 2 tablespoons desiccated coconut
- 1 teaspoon fennel seed
- 1⁄2 teaspoon ground dried chile
- 1 teaspoon cornflour
- 150 g ground pork
- 200 g ground beef
- 1⁄2 chopped white onion
- 2 garlic cloves
- 1 egg white
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons peanut oil
- 200 ml coconut milk
- 1 (400 g) can whole tomatoes, drained
- 1 teaspoon fennel seed
- 2 tablespoons prepared chili sauce (Ayam brand, ginger and garlic)
- 2 tablespoons desiccated coconut
directions
- Put 120ml coconut milk, 2 tablespoons dessicated coconut, 1 teaspoon fennel seeds, and 1/2 teaspoon ground chile into a small saucepan. Use crushed chile also if you like chili! Simmer it 5 minutes, covered or partially covered.
- When it is quite cool, add 1 teaspoon cornflour, and blend it all with a spoon.
- Put the ground pork, the ground beef, the onion, garlic, egg white, soy sauce and brown sugar into a food processor.
- Chop this, pulsing it several times.
- When it is nicely chopped, add half (60ml) of the coconut infusion that you have prepared.
- Blend this, whizzing it until the mixture is uniform throughout.
- Put this meat mixture into a bowl, and refrigerate it for 1/2 hour or 1 hour, so that it is cool when you handle it.
- When the meat paste is quite cool, shape into small meatballs.
- Put the remaining 60ml of the coconut infusion into a large, wide pan. Add another 200ml coconut milk, 1 teaspoon fennel seeds, 2 tablespoons dessicated coconut, 2 tablespoons peanut oil, and 1 tablespoon prepared chile sauce into the pan. Blend this with a spoon.
- Put the tomatoes from a can of drained, whole tomatoes into this sauce. Now, put the meatballs into the pan.
- Simmer this, covered, over low heat, for about one hour.
- The sauce will cook down, and towards the end, the meatballs will brown in the oil that is in the mix.
- Allow to cool.
- Put these appetizer meatballs onto a serving dish with toothpicks.
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Reviews
-
What a shame this clever recipe had no reviews in RSC#9 - it was delicious! It WAS time consuming - but a wonderful fusion of flavours - and well written. I took the weekend off to cook lots of my recipes for review, and we served these last night as aperitif snacks; the rest I put in the freezer, and the excess sauce I decanted into a bottle and put in the fridge. I somehow ended up with lots of sauce! I think it is a shame that such carefully devised recipes,such as this one,were overlooked - it is winner, and I was impressed by the careful blending of ingredients. I am so pleased I made this - well done for posting this superb recipe. FT:-)
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