Coconut-Fennel Cocktail Meatballs |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
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Start by making the coconut milk infusion that will flavor the ground meat. If this is allowed to steep at least 1/2 hour, the flavors will become more intense. The meatballs will feel sticky when you make them, but it's OK. They will turn out quite moist. I used Ayam brand ginger and garlic chile sauce. The sauce will thicken during the hour that it simmers. The oil will keep the meatballs from sticking to the pan, and will brown the meatballs somewhat towards the end of their cooking. You should cook down the sauce till the meatballs brown in the oil. Ingredients:
120 ml coconut milk |
2 tablespoons desiccated coconut |
1 teaspoon fennel seed |
1/2 teaspoon ground dried chile |
1 teaspoon cornflour |
150 g ground pork |
200 g ground beef |
1/2 chopped white onion |
2 garlic cloves |
1 egg white |
1 tablespoon soy sauce |
2 teaspoons brown sugar |
2 tablespoons peanut oil |
200 ml coconut milk |
1 (400 g) can whole tomatoes, drained |
1 teaspoon fennel seed |
2 tablespoons prepared chili sauce (ayam brand, ginger and garlic) |
2 tablespoons desiccated coconut |
Directions:
1. Put 120ml coconut milk, 2 tablespoons dessicated coconut, 1 teaspoon fennel seeds, and 1/2 teaspoon ground chile into a small saucepan. Use crushed chile also if you like chili! Simmer it 5 minutes, covered or partially covered.
2. When it is quite cool, add 1 teaspoon cornflour, and blend it all with a spoon.
3. Put the ground pork, the ground beef, the onion, garlic, egg white, soy sauce and brown sugar into a food processor.
4. Chop this, pulsing it several times.
5. When it is nicely chopped, add half (60ml) of the coconut infusion that you have prepared.
6. Blend this, whizzing it until the mixture is uniform throughout.
7. Put this meat mixture into a bowl, and refrigerate it for 1/2 hour or 1 hour, so that it is cool when you handle it.
8. When the meat paste is quite cool, shape into small meatballs.
9. Put the remaining 60ml of the coconut infusion into a large, wide pan. Add another 200ml coconut milk, 1 teaspoon fennel seeds, 2 tablespoons dessicated coconut, 2 tablespoons peanut oil, and 1 tablespoon prepared chile sauce into the pan. Blend this with a spoon.
10. Put the tomatoes from a can of drained, whole tomatoes into this sauce. Now, put the meatballs into the pan.
11. Simmer this, covered, over low heat, for about one hour.
12. The sauce will cook down, and towards the end, the meatballs will brown in the oil that is in the mix.
13. Allow to cool.
14. Put these appetizer meatballs onto a serving dish with toothpicks.
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