Satay Meatball Sticks

  • cooking time
    10 m
  • calories per serve
    458 cal
  • serves
    4
500 g
beef mince
1 tbsp
maggi original seasoning
1
egg lightly beaten
1/4 cup
dry breadcrumbs (25g)
1 tbsp
oil
1 medium
onion finely chopped (150g)
1 clove
garlic crushed
2 tsp
grated ginger
3 tsp
curry powder
2 tsp
cornflour
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tbsp
peanut butter
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
1920
39.9
22.9
6.6
21.6
13.3
675
Average Quantity
per:
g

Method

  1. in a large bowl, combine mince, maggi original seasoning, egg and breadcrumbs; mix well. shape into 24 meatballs.

  2. heat oil in a large frying pan over medium high heat; cook meatballs until cooked through and golden; remove from pan. divide meatballs between 8 bamboo skewers. set aside; keep warm.

  3. heat a large frying pan over medium heat; add onion, garlic and ginger; cook 2 minutes; stir in curry powder.

  4. blend cornflour with 1 tablespoon of NESTLÉ CARNATION light & creamy cooking milk; add to frying pan with remaining milk and peanut butter. bring to the boil, stirring constantly, simmer 1 minute or until thick and creamy; serve with meatballs.

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