Red Center Meatballs Recipe - Cooking Index
1 | Garlic - crushed | |
1 teaspoon | 5ml | Crushed dried red chiles - such as piquins |
1 tablespoon | 15ml | Fresh cilantro - chopped |
1 teaspoon | 5ml | Fresh ginger root - finely grated |
1 tablespoon | 15ml | Sun-dried tomatoes - finely minced |
Salt to taste | ||
2 tablespoons | 30ml | Fine dry breadcrumbs |
1 lb | 454g / 16oz | Kangaroo meat or lean ground beef - minced |
Vegetable oil for frying |
Combine the garlic, chiles, cilantro, ginger, tomatoes, salt and breadcrumbs and mix well. Pinch off egg-sized pieces of meat and flatten them in the palm of your hand. Place a small amount of chile mixture in the center and roll up carefully to close. Continue until all the meat and filling is used.
Heat a large heavy frying pan over moderately high heat and fry the meatballs, turning constantly until browned and cooked through. Serve with hot steamed rice or cooked noodles, or with a salad.
Source:
Sally Hammond
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