Oriental meatballs with soy sauce

Must Try

These meatballs in ketjap sauce are delicious as a snack or with an Oriental rice table


300 gr minced meat
1 egg
3 tablespoons breadcrumbs
piece of ginger or about 1 cm
1 teaspoon sambal
1 clove of garlic
butter or oil for frying
dash of soy sauce
1 outing
75ml water
1 teaspoon dark caster sugar
1 teaspoon cornstarch


Chop the garlic and ginger very fine. Place the minced meat in a bowl and mix in the egg, breadcrumbs, ginger, garlic and sambal. Roll the meat into small balls. Heat a little oil or butter in a frying pan and fry the meatballs for about 8 minutes until nicely browned and cooked through. Shake the pan regularly. Remove the balls from the pan and keep them on a plate.
oriental meatballs 01oriental meatballs 01oriental meatballs 01

Chop the onion finely and fry it in the frying pan that had the meatballs in it before. Deglaze the onions with a dash of soy sauce and stir in the water and sugar until dissolved. Put the cornflour in a small glass or bowl and add about an equal amount of water and stir to a white paste.

oriental meatballs 01oriental meatballs 01oriental meatballs 01


When the soy sauce starts to simmer, stir in the cornflour paste with a whisk and let the sauce thicken slightly. Return the meatballs to the pan and toss through the soy sauce and heat through. Serve the meatballs with some sesame seeds and some prawn crackers. The balls are in my opinion the best hot, but can also be eaten cold.

Source: Leukerecepten by leukerecepten-nl.
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