| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Indo | Jude2 | 4 | servings |
INGREDIENTS
| 500 | g | Minced pork |
| 1 | ts | Grated fresh root ginger |
| 1 | Onion; very finely chopped | |
| 1 | Egg; beaten | |
| 1/2 | c | Fresh breadcrumbs |
| 1 | tb | Oil |
| 2 | tb | Butter |
| 1 | Onion; diced | |
| 1 | Garlic clove; crushed | |
| 1 | ts | Grated fresh root ginger |
| 2 | ts | Curry powder |
| 1/4 | ts | Ground coriander |
| 1 | cn | Nestle Reduced Cream |
| 3/4 | c | Water |
| 2 | tb | Fine coconut |
| 4 | ts | Soy sauce |
| 1/4 | c | Crunchy peanut butter |
| Chopped fresh coriander or parsley |
INSTRUCTIONS
MEATBALLS SAUCE Prepare the Meatballs: Combine the minced pork, root ginger, onion, egg and breadcrumbs. Mix well. Shape tablespoons of the mixture into balls. Heat the oil in a large frying pan. Add the meatballs and cook until they are golden brown all over. Remove the meatballs and set aside. Wipe out the frying pan. Prepare the Sauce: Place the butter in the frying pan. Add the onion and cook for 2-3 minutes. Stir in the garlic, root ginger curry powder and ground coriander. Cook, stirring, for a further 1 minute. Add the reduced ream, water and coconut. Stir until smooth, then add the soy sauce and peanut butter. Bring to the boil, stirring constantly. Add the meatballs. Cover the pan and simmer over a low heat for 10 minutes or until the meatballs are cooked. Serve sprinkled with copped fresh coriander or parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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