These aren’t extremely spicy (altough you can add more spice to your liking, of course), but they’re really nice and can serve as a standalone snack or a part of your dinner.
- 500 grams of ground beef
- 1 teaspoon djinten (cumin powder)
- 2 teaspoons ketoembar (coriander powder)
- 1 teaspoon ginger powder
- 1 teaspoon kurkuma (turmeric powder)
- 1 tablespoon ketjap manis (or sweet soy sauce)
- 2 teaspoons sambal (or pepper paste)
- a piece of fresh grated ginger
- 1 egg
- 5 tablespoons breadcrumbs
Knead the ingredients well (the longer, the better),
And roll the small meatballs
Now, melt 100 grams of butter and about 3 tablespoons of oil in a pan and bake the meatballs in that untill they’re evenly browned.
The large amount of butter makes sure they color nicely and they don’t stick to the bottom of the pan.
When the meatballs are nice and brown, add a small amount of port (or wine, or water) to the pan and let them simmer a bit longer with the lid on the pan.
Now the meatballs can be served, either as a snack (with a dipping sauce), or for dinner like I did this time;
I had them with white rice, green beans (baked with sambal and coconut), satay sauce and fried onions.