Ingredients
-
3/4
-
2
-
1/2
-
1
-
2
-
4
-
-
-
1/2
-
2
-
8
-
2 - 3
-
4
-
2
-
Directions
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 , I love these meatballs They are very flavorful & moist The only thing is now I have to triple the recipe cause my friends & family love them , 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
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Steps
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1
Done
|
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. |
|
2
Done
|
Add Ground Beef and Coconut Flakes and Mix Well. |
|
3
Done
|
Form Meatballs That Are the Size of Large Marbles. |
|
4
Done
|
Heat Oil in Frying Pan and Brown the Meatballs All Around in One Layer in Several Batches. |
|
5
Done
|
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. |
|
6
Done
|
Bring to a Boil and Add the All the Browned Meatballs. Simmer Anywhere from at Least 10 Minutes to Up to an Hour. |
|
7
Done
|
Turn Regularly and Serve With Rice, Green Beans, Cucumber Salad and Chutney. |
