Malay Meatballs Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Steps:

• Sauté the onion, chillies, ginger and garlic in a little oil till the onion is soft.
• Remove from the heat and cool.
• Add the mince and seasonings and mix.
• Shape the mixture into fairly small meatballs.
• Heat a little oil in a pan and fry the meatballs till brown on the outside about 2-3 minutes. Remove from the pan.
• For the sauce sauté the chopped onion in a little heated oil until soft about 5 minutes add the cardamom seeds and stick cinnamon and stir fry for about 1 minute.
• Add the chopped tomatoes and simmer gently.
• Add the meatballs a simmer till done, about 5 minutes.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• Prepare all ingredients before commencing to cook.
• In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
• Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
• In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
• Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
• Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
• Add coconut milk and bring slowly to the boil.
• While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
• When all meatballs have been added, add tomato paste and salt to taste.
• Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
• Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
• Serve with bread, roti chani, roti jala or steamed rice.