Difference between revisions of "Sate Meatballs"
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* ¼ teaspoon [[cayenne pepper]] (optional) | * ¼ teaspoon [[cayenne pepper]] (optional) | ||
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[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
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[[Category:Meatball Recipes]] | [[Category:Meatball Recipes]] | ||
[[Category:Peanut butter Recipes]] | [[Category:Peanut butter Recipes]] | ||
Latest revision as of 06:40, 14 July 2012
Description
A great appetizer for parties. You can keep these warm in a small crockpot. Can be prepared ahead and refrigerated, then easily reheated just before serving.
File:Sate Meatballs.jpg
Sate Meatballs
Ingredients
Meatballs
- 1 lb lean ground beef
- ½ cup soft breadcrumbs
- ¼ cup finely chopped onions
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 egg, beaten
Sauce
- 1 tablespoon oil
- ¼ cup finely chopped onions
- 1 cup unsweetened coconut milk
- ⅓ cup creamy peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce (soy sauce may be substituted)
- ¼ teaspoon cayenne pepper (optional)
Procedures
- Preheat oven to 350 °F.
- Mix together all ingredients for meatballs.
- Shape into approximately 32 meatballs.
- Place meatballs on a baking pan, and bake for 15 – 20 minutes or until cooked through.
- While meatballs are cooking, cook onion in oil in a large skillet until tender.
- Stir in coconut milk and peanut butter, mixing until smooth.
- Add remaining ingredients and mix well.
- Reduce heat and simmer until sauce thickens.
- Add meatballs to sauce and gently stir to coat meatballs.
- Cook 2 – 3 minutes more or until dish is heated through.
