Thai Meat balls with sateh

Name: Thai Meat balls with sateh Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: Olive Oil 2 tbsp; Pepper red or cayenne 1 tbsp; Ginger Root 1 tsp; Garlic 2 tsp; Peanut Butter smooth style 2 tbsp; Brown Sugar 2 tsp packed; *Coconut Milk 1 tbsp; Basil 1 tbsp; *Coriander leaf dried 2 tbsp; Minced meat beef 500 gram(s); Fish sauce 4 tbsp (remove)

(2)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 5

Ingredients

Olive Oil, 2 tbspPepper, red or cayenne, 1 tbspGinger Root, 1 tspGarlic, 2 tspPeanut Butter, smooth style, 2 tbspBrown Sugar, 2 tsp packed*Coconut Milk, 1 tbspBasil, 1 tbsp *Coriander leaf, dried, 2 tbspMinced meat, beef, 500 gram(s) Fish sauce, 4 tbsp (remove)

Directions

Mix the meat with half of the cariander, half of the garlic and 2 tbsp fish sauce. Mixed together with hands firmly and make little balls out of them with wet hands. Bake the balls in oil for about 5 minutes. Take balls out of the pan and lay them on kitchen paper. Keep them warm. Put the rest of the garlic, pepper and gingerroot in the same pan and bake for 1 minute. Add coconut milk, peanut butter, sugar, 2 tbsp fish sauce and the rest of the coriander. Let it shimmer while striing till the sauce thickens. Stir basil with it, and serve with meat balls.

5 servings.

To make it a complete meal serve with rice and Thai Veggies.

Number of Servings: 5

Recipe submitted by SparkPeople user UNIFLAME.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 355.2
Total Fat: 27.2 g
Cholesterol: 0.0 mg
Sodium: 33.1 mg
Total Carbs: 7.6 g
Dietary Fiber: 0.8 g
Protein: 22.1 g

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Member Reviews

MUMMAKATZ3
Mmmm, everyone loved this! - 10/15/07
ONMYWAYTO30
I actually made the sateh sauce only. I served it over stir fried cabbage & vegetables with shrimp. It was a hit. Next time I would probably go lighter on the fish sauce. It competed with the other flavors more than it should have. - 7/7/07
BELSAMMAEL
delicious; especially the homemade sateh: it tastes much like the massproduced variety, but better, different... spicier too. goes well with the rest. - 5/7/07