Indonesian meatballs

Ingredients for 5 servings:

• 500 g minced beef, approx. 15% fat
• 2 tbsp sambal oelek
• ½ tsp cayenne pepper
• 4 garlic cloves, very finely diced
• 115 g white onion(s), finely diced
• 1 tbsp ketjap manis
• 2 tsp fish sauce
• ¼ tsp turmeric powder (Turmeric)
• 1 ½ pinch(s) nutmeg
• 1 tsp coriander powder
• 1 tbsp palm sugar or brown sugar
• ¼ cup white bread, crumbled
• 2 tbsp lemon juice
• ¼ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

for 25 balls with a diameter of approx. 5 cm

Place the diced onions on a tea towel. Roll up the towel and squeeze out the juices from the onions. Place the onions in a large mixing bowl. Add the ground beef and all other ingredients and mix well. Line a baking tray with baking paper. Form approximately 25 balls with a diameter of 5 cm and place them on the baking tray. Let the balls rest in the refrigerator for at least 2 hours. Preheat the oven to 200°C. Roast the meatballs on the baking tray in the oven for approximately 25 minutes, turning them after 15 minutes. Pan-frying is also fine, of course. These meatballs taste best with my spicy-sweet onion jam, which you can find as a separate recipe here in my profile at Chefkoch.de.