Spicy Peanut Balls With Satay Sauce

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 Minutes

Servings: 4

Recipe adapted from a 1989 Womens Weekly - part of a fabulous finger food feast for 10. Can be made 2 days ahead and kept covered in the refrigerator. Can also be frozen for 2 months - just defrost and heat in a 200°C oven till hot. These balls have a lovely crunchy texture and remain beautiful and moist - you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince.

Ingredients:

1 kg minced beef

2/3 cup unsalted dry roasted peanuts, finely chopped

2 tablespoons smooth peanut butter

1 tablespoon chili sauce

1 tablespoon curry powder

2 tablespoons barbecue sauce

2 tablespoons worcestershire sauce

1 onion, finely chopped

1/4 cup tomato sauce

1 cup packaged breadcrumbs

300 g sour cream

2 tablespoons satay sauce

1 small red fresh chili pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon tomato paste

1 garlic clove, crushed

1 teaspoon finely chopped gingerroot

Directions:

1. In a large bowl combine mince with remaining ingredients and mix well.
2. Roll heaped teaspoons of the mixture into balls.
3. Place on greased oven tray and bake in a 180°C oven for 15-20 minutes or until golden.
4. Serve with satay sauce.
5. SATAY SAUCE.
6. Combine all ingredients in a small pan and stir over low heat until heated through.
7. Sprinkle with chili powder if desired.

By RecipeOfHealth.com