“Otherwise known as Dutch Forcemeat Balls. This is my family's favourite dish, so I thought I would share it with you all. Serve with steamy hot rice and salad. We like to use Sweet Chilli Sauce as a dip, but I'm sure any Asian style sauce will do just as well. Don't leave the cloves out - it's important to the flavour of the meatballs. The original recipe came from Charmaine Solomon's - The Complete Asian Cookbook, but I have modified it a little.”
READY IN:
35mins
SERVES:
6
YIELD:
32 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the first 11 ingredients in a large bowl and mix well.
  2. Shape into small balls about 2.5cm (1 inch) in diameter.
  3. Dip in beaten eggs, then coat in dry breadcrumbs.
  4. Deep fry in hot oil under golden brown.
  5. Drain on absorbent paper before serving.
  6. Should make 30 + meatballs, so easily serves 6.

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