• sandrabrandalise


COOKBOOK:Nestle, Essential & Simple

You have a choice of making these with pork & veal mince or turkey mince. Both are just as delicious!

I went for turkey mince in this recipe as it had been a long time since I’ve cooked with it and it is readily available now in Aldi.

Super easy to make. Sauce was delicious!. This could easily become a family favourite!



Serves 4

600g pork and veal mince OR turkey mince

2 eggs, lightly beaten

2 tablespoons grated ginger

1 large clove garlic, chopped

1 teaspoon garlic mince

1 tablespoon soy sauce

1/4 cup dried breadcrumbs

olive oil for frying

8 bamboo sticks/skewers

1 large onion , chopped

1 spoonful of curry powder

1 tablespoon cornflour

375ml evaporated milk

2 tablespoons peanut butter

a small handful of chopped parsley for garnish

PLEASE NOTE: If you wish to thicken the sauce, add a teaspoon of cornflour with 2 tablespoons of water in a cup. Mix well before adding it to the sauce mixture. This must be done over heat.

Combine mince, chopped garlic, ginger, soy sauce and eggs. Add the breadcrumbs and combine well.

Shape mixture into 24 meatballs.

Add olive oil (or frying oil of your choice). The oil should cover the base of the frying pan (1/2 cm).

Carefully add the meatballs. turn approx every half a minute or as they start to turn golden. Turn them on each side.(4 sides)

When cooked place the meatballs on kitchen paper napkins.

Add one tablespoon of olive oil on a clean frying pan. Add onion and fry until soft. Add garlic mince and curry powder. Add peanut butter and mix well. Gradually add the milk and whisk, simmer for a minute.

If too liquified : Add cornflour into a bowl, add two tablespoons of water and blend until the cornflour is liquified. This mixture will thicken the satay if needed. Add it gradually to the satay sauce and keep stirring . (you may not need to add it all)

Spread sauce on a serving plate.

Thread the meatballs with a skewer. Place the skewer over the satay sauce and garnish with parsley. Ready to serve.

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