Ingredients
-
1
-
2/3
-
2
-
1
-
1
-
2
-
2
-
1
-
1/4
-
1
-
-
300
-
2
-
1
-
1
Directions
Spicy Peanut Balls With Satay Sauce, Recipe adapted from a 1989 Womens Weekly – part of a fabulous finger food feast for 10 Can be made 2 days ahead and kept covered in the refrigerator Can also be frozen for 2 months – just defrost and heat in a 200C oven till hot These balls have a lovely crunchy texture and remain beautiful and moist – you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince , Recipe adapted from a 1989 Womens Weekly – part of a fabulous finger food feast for 10 Can be made 2 days ahead and kept covered in the refrigerator Can also be frozen for 2 months – just defrost and heat in a 200C oven till hot These balls have a lovely crunchy texture and remain beautiful and moist – you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince
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Steps
|
1
Done
|
In a Large Bowl Combine Mince With Remaining Ingredients and Mix Well. |
|
2
Done
|
Roll Heaped Teaspoons of the Mixture Into Balls. |
|
3
Done
|
Place on Greased Oven Tray and Bake in a 180c Oven For 15-20 Minutes or Until Golden. |
|
4
Done
|
Serve With Satay Sauce. |
|
5
Done
|
Satay Sauce. |
|
6
Done
|
Combine All Ingredients in a Small Pan and Stir Over Low Heat Until Heated Through. |
|
7
Done
|
Sprinkle With Chili Powder If Desired. |
