"Start by making the coconut milk infusion that will flavor the ground meat. If this is allowed to steep at least 1/2 hour, the flavors will become more intense. The meatballs will feel sticky when you make them, but it's OK. They will turn out quite moist. I used Ayam brand ginger and garlic chile sauce. The sauce will thicken during the hour that it simmers. The oil will keep the meatballs from sticking to the pan, and will brown the meatballs somewhat towards the end of their cooking. You should cook down the sauce till the meatballs brown in the oil."
Serving Size: 1 (80 g)
Servings Per Recipe: 14