Spicy Peanut Balls With Satay Sauce

Submitted 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
• Ingredients: 18
• Yields: 30 balls
• Serves: 10

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

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