INDONESIAN MEATBALLS
They freeze well. From The Fine Arts Cookbook II, Boston, MA. Mrs. Jan Fontein, the wife of the director of the Museum, submitted this recipe.
Provided by Oolala
Categories Onions
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mix potato flakes, eggs, milk, onion, garlic, curry, salt, pepper and Worcestershire sauce. Let stand for a few minutes until flakes have absorbed liquids.
- Add ground beef and coconut flakes and mix well.
- Form meatballs that are the size of large marbles.
- Heat oil in frying pan and brown the meatballs all around in one layer in several batches.
- When all are browned, pour off some of the fat and add the soy sauce and water to the pan and scrape the bottom and sides of the pan throughly.
- Bring to a boil and add the all the browned meatballs. Simmer anywhere from at least 10 minutes to up to an hour.
- Turn regularly and serve with rice, green beans, cucumber salad and chutney.
Nutrition Facts : Calories 461.7, Fat 31.3, SaturatedFat 11.8, Cholesterol 167.7, Sodium 820.6, Carbohydrate 10.5, Fiber 1.6, Sugar 1.3, Protein 33.3
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