Minced Meat Skewers with Asian Sauce

5 from 8 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 151 kcal


For the minced meat skewers

  • 400 g Mixed minced meat
  • 1 piece Rolls (stale)
  • 1 piece Chopped onion
  • 1 piece Egg
  • 150 Milliliters Milk
  • 1 piece Red pepper
  • 1 piece Yellow pepper
  • 1 piece Onion
  • 300 g Streaky bacon
  • Breadcrumbs
  • Salt
  • Pepper
  • Paprika powder (hot rose)

For the Asian sauce

  • 1 piece Onion
  • 1 piece Clove of garlic
  • 400 g Strained tomatoes
  • 100 Milliliters Ketchup
  • 40 Milliliters Soy sauce
  • 60 Milliliters White wine vinegar
  • 2 tbsp Tomato paste
  • 2 tsp Sambal Oelek
  • 2 tsp Brown sugar
  • Salt
  • Pepper


Preparation of the minced meat skewers

  • Sweat the onion in a pan with a little oil, float the roll in the milk and then squeeze it out lightly. Mix well the minced meat, the bread roll, the sweaty onion and the egg with the salt, pepper and paprika powder (try and season to taste). Now mix the minced meat mixture with breadcrumbs until the mixture has a malleable consistency. Shape the minced meat mixture into small balls (approx. 3 - 4 centimeters in diameter).
  • Clean the peppers and peel the vegetable onions. Cut the bell pepper, green onion and the streaky bacon into pieces (also 3-4 centimeters). Now the meatballs, peppers, vegetable onions and bacon are alternately placed on wooden skewers and then fried in a little clarified butter at a medium temperature and then kept warm in the oven at 80 degrees.

Preparation of the Asian sauce

  • Finely chop the onion and garlic clove and sauté in a little oil. After 3 minutes, add the tomato paste, roast briefly and deglaze with the tomatoes. Add the ketchup, soy sauce, white wine vinegar, sambal oelek and brown sugar and season with salt and pepper. Let everything simmer over a low heat for 10 minutes.
  • Arrange (I had rice with it) and let it taste. GOOD APPETITE !


Serving: 100gCalories: 151kcalCarbohydrates: 5.4gProtein: 13.5gFat: 8.3g
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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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