Name: Spicy Peanut Balls With Satay Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30 balls, 10 serving(s)
Ingredients: 1 kg minced beef; 2/3 cup unsalted dry roasted peanuts, finely chopped; 2 tablespoons smooth peanut butter; 1 tablespoon chili sauce; 1 tablespoon curry powder; 2 tablespoons barbecue sauce; 2 tablespoons Worcestershire sauce; 1 onion, finely chopped; 1/4 cup tomato sauce; 1 cup packaged breadcrumbs; 300 g sour cream; 2 tablespoons satay sauce; 1 small red fresh chili pepper, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon tomato paste; 1 garlic clove, crushed; 1 teaspoon finely chopped gingerroot

Recipe by Good Looking Cooking

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Spicy Peanut Balls With Satay Sauce created by Good Looking Cooking

Recipe adapted from a 1989 Womens Weekly - part of a fabulous finger food feast for 10. Can be made 2 days ahead and kept covered in the refrigerator. Can also be frozen for 2 months - just defrost and heat in a 200°C oven till hot. These balls have a lovely crunchy texture and remain beautiful and moist - you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince.

Ready In:: 25mins
Serves:
Yields:
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ingredients

1 kg minced beef
²⁄₃ cup unsalted dry roasted peanuts, finely chopped
2 tablespoons smooth peanut butter
1 tablespoon chili sauce
1 tablespoon curry powder
2 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
1 onion, finely chopped
¹⁄₄ cup tomato sauce
1 cup packaged breadcrumbs
satay sauce ingredients
300 g sour cream
2 tablespoons satay sauce
1 small red fresh chili pepper, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
1 garlic clove, crushed
1 teaspoon finely chopped gingerroot

directions

In a large bowl combine mince with remaining ingredients and mix well.
Roll heaped teaspoons of the mixture into balls.
Place on greased oven tray and bake in a 180°C oven for 15-20 minutes or until golden.
Serve with satay sauce.
SATAY SAUCE.
Combine all ingredients in a small pan and stir over low heat until heated through.
Sprinkle with chili powder if desired.

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RECIPE MADE WITH LOVE BY

@Good Looking Cooking

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@Good Looking Cooking

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"Recipe adapted from a 1989 Womens Weekly - part of a fabulous finger food feast for 10. Can be made 2 days ahead and kept covered in the refrigerator. Can also be frozen for 2 months - just defrost and heat in a 200°C oven till hot. These balls have a lovely crunchy texture and remain beautiful and moist - you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince."

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photo by Good Looking Cooking

10/7/2008

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creation by Good Looking Cooking

10/7/2008

Recipe adapted from a 1989 Womens Weekly - part of a fabulous finger food feast for 10. Can be made 2 days ahead and kept covered in the refrigerator. Can also be frozen for 2 months - just defrost and heat in a 200°C oven till hot. These balls have a lovely crunchy texture and remain beautiful and moist - you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince.