Meatball Masak Kicap
Savor this quick and simple Asian-inspired meatball recipe by Sarah Benjamin from Cooking for Love.
- 30 minutes
- 20 minutes
- 4 servings
- For the meatballs:
- 100 milliliters Vegetable oil
- 500 grams Minced Beef
- 50-60 gram White Bread, crusts removed, bread cut into cubes
- 3 tablespoons Coconut Milk
- 3-4 cloves Garlic, finely chopped
- 7 centimeters piece of Ginger, peeled and grated
- ½ teaspoon ground Coriander
- ¼ teaspoon ground Cumin
- 1 teaspoon ground Black Pepper
- 1½ teaspoons Salt
- ¼ cup large handful of Coriander leaves, finely chopped
- For the sauce:
- ½ Yellow Onion, finely chopped
- 4 cloves Garlic, finely chopped
- 2 Star Anise
- 1-2 sticks of Cinnamon
- 120 milliliters Kicap Manis (sweet soy sauce)
- 1 teaspoon Curry Powder for Meat
- 1-2 teaspoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Coconut Milk
- 300 milliliters Water
- 3 – 4 tablespoons Vegetable oil
- 2 tablespoons Chili Paste
- 1 stalk Fresh coriander
- 100 grams Fried Shallots
- First, make the meatballs. Preheat your oven to the grill setting on the highest heat, and place the oven rack in a high position. Alternatively, you can pan fry the meatballs instead of using the oven.
- In a large mixing bowl, soak the cubed bread in the coconut milk for 10 minutes to soften, then use your hands and break it up to make a smooth mixture.
- To the softened bread, add the salt, ground cumin, ground coriander, black pepper, onions, garlic, ginger, and coriander leaves. Mix till you have an even mixture.
- Add half of the minced beef to the bowl, and using your hands, work everything together until it’s evenly combined. Finally, add the remaining meat and toss together until it’s just mixed. Doing this in two steps helps the meatballs stay fluffy and light.
- Roll golf ball-sized balls of the meat mixture, and place on a lined baking tray. Grill in the oven until nicely browned on the outside. Set aside.
- In a large sauté pan or wok, heat up vegetable oil on a medium-high heat. Sauté the chopped onion, star anise, cinnamon, curry powder and chili paste. Mix well until fragrant and the onion is translucent, for about 3 – 4 minutes.
- Add in the garlic and toss together for another 30 seconds.
- Add water, kicap manis, sugar and salt and bring to a boil. Add the meatballs and turn down to a simmer. Cook gently until just cooked. Add the coconut milk, and let the sauce bubble for another minute. Taste and adjust the seasoning.
- Serve topped with fresh coriander and fried shallots.
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