search saves

Spicy Peanut Balls With Satay Sauce

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:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Good Looking Cooking
    Spicy Peanut Balls With Satay Sauce Created by Good Looking Cooking
    Reply
  2. 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.
Advertisement