John Myers
Ingredients for 4 servings:
- 1 kg minced meat, mixed, or just beef
- 3 large onions, red, finely diced
- 100 g breadcrumbs
- 2 garlic cloves, up to 8 to taste
- 2 potatoes, peeled and grated raw
- 3 bell peppers, green, finely diced
- 1 Pepper, hot, pitted, finely chopped, amount according to palate, up to 5
- 2 tbsp instant bouillon powder, up to 4 tbsp.
- 4 tbsp tomato ketchup, up to 8 tbsp.
- 2 tbsp honey, liquid, up to 6 tbsp.
- 4 tbsp cognac, or brandy, up to 8 tbsp.
- 1 tbsp cumin, ground or whole
- 4 large eggs, possibly up to 6 for size M
- salt and pepper
- Breadcrumbs
- Oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
To prepare these Oriental Barbecue Fireballs, you can adjust the spiciness with the chili peppers. The barbecue flavor is controlled with the cognac, ketchup, and honey. Combine all of these ingredients in a bowl and mix well until a smooth mixture forms. Let the mixture stand for about 5 to 10 minutes (so the potatoes can release their juices) and mix well again. Now add enough breadcrumbs until you have a well-formed mixture. Form them into balls in your palms and fry them in a pan over medium heat. I use rapeseed oil for this. You can also shape them into “sausages,” which makes them ideal for grilling or deep-frying. These “fireballs” can be served with various cold or warm sauces or dips. They also make a great finger food. They go well with bread, baguettes, potatoes in any shape, hash browns, and much more.
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