John Myers
Asian Mini Meatballs
The perfect asian mini meatballs recipe with a picture and simple step-by-step instructions.
- 1 kg Beef meat
- 2 Yesterday’S rolls
- 4 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 Cup Finely chopped coriander
- 1 tbsp Salt
- 1 tbsp Mild curry powder
- 0,5 tbsp Chili powder
- 0,5 tbsp Ground coriander
- 1 Cup Peanut oil
- 2 cups Breadcrumbs
- Soak the rolls in water and squeeze them out well. Peel the onions and finely dice them. Peel the garlic cloves and ginger and dice them very finely. Clean / core the chilli pepper, wash and dice very finely. Wash the coriander, shake dry and cut very finely. Put all ingredients (1 kg beef meat, 2 squeezed rolls from yesterday, onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, finely chopped coriander, 1 tablespoon salt, 1 tablespoon mild curry powder, ½ tablespoons ground coriander and ½ tablespoons chili powder) in a large bowl, good Mix / knead and let rest covered in the refrigerator for approx. 1 hour. Shape small meatballs (approx. 1.5 tbsp dough) with moistened hands, roll in breadcrumbs and fry in a pan with peanut oil in portions until golden-brown. Makes about 80 mini meatballs. The Asian mini meatballs are a delicious basis for many dishes. But they also just taste that way. It is best to serve it with sweet chili sauce.
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