500 g minced beef
1 teaspoon sambal oelek or chilli sauce or 0.5 chilipepper, finely chopped
Pinch of salt
Pinch of pepper
2 teaspoons coriander powder (ground coriander seeds)
1 teaspoon cumin powder (ground cumin seeds)
60 g bread crumbs
1 tablespoon kecap manis (sweet Indonesian soy sauce – if you cannot find it, I think it can be substituted by 0.5 tablespoon of any Asian soy sauce you can find, and 0.5 teaspoon of brown sugar)
1 tablespoon ketchup
1 clove of garlic, pressed
Knead everything until all ingredients are more or less uniformly absorbed in the meat. Roll small balls, 2-3cm/1″ each.
Heat a lightly greased, non-stick skillet. Bake the meatballs for about 20 minutes on low to medium heat, while regularly turning them so they get crisp on all sides.
Normally, Dutch meatballs are larger than these, but my mom always makes small ones, because small meatballs have more crispy crust. They are also great served cold as a party snack. Normally she makes twice this amount in one go, using 2 skillets, and whatever is not eaten, will be frozen as she finds them handy to have on stock. For example, quite regularly, she will make the cauliflower gratin (recipe will follow on this blog) as a main dish in stead of a side dish. In that case, she will defrost some meatballs, chop them up and put them between two layers of cauliflower/potato mash before putting the dish under the grill. Or she will use them for her stuffed tomatoes recipe, which will also follow on this blog.