Javanese meatballs with spicy tomato sauce

Ingredients for 4 servings:

• 500 g minced beef
• 500 g sweet potatoes or floury potatoes
• 4 shallots
• 3 garlic cloves
• 1 piece(s) ginger, approx. 4 cm
• 1 egg(s)
• 2 tsp palm sugar, alternatively brown sugar
• 1 pinch of shrimp paste (terasi)
• 1 tbsp sweet soy sauce (Kecap Manis)
• 1 tsp sambal oelek
• 3 tsp coriander seeds
• 1 tsp nutmeg, freshly grated
• ½ tsp cinnamon powder
• salt and pepper
• Oil for frying
• 2 beefsteak tomatoes
• 2 garlic cloves
• 2 chili peppers
• 1 pinch of shrimp paste
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Perfect goreng Jawa

Peel the sweet potatoes, dice them, and boil them in salted water for about 20 minutes until soft, drain, and mash them. While the potatoes are cooking, dice the shallots and garlic, and grate the ginger. Crush the shrimp paste. Add everything to the minced meat along with the remaining ingredients and knead well. Season the mixture with salt and pepper and form into walnut-sized balls. Fry the balls in batches in plenty of hot vegetable oil for about five minutes each, then place them on kitchen paper to remove any excess fat. The meatballs can be eaten immediately or cold. For the sauce, peel and roughly dice the tomatoes. Peel the garlic and crush it with a broad knife. Deseed and finely dice the chilies. Crush the shrimp paste. Mix everything together and season with salt. Pour the sauce over the meatballs, and you have a classic rice table dish on the table.