Spicy Peanut Balls With Satay Sauce

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:
- Units:
1
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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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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.