Today I would like to give honors again to one of my favorite ingredients; minced meat.
And in the Netherlands the meatball with peanutsauce is a very favorite dish. Especially when it’s served on a soft bun.
Actually, Dutch people eat peanut sauce (also named satay sauce often) with practically everything. Even with fries in stead of mayonaise, or even worse, together with mayonaise!
I have to admit that I am a fan of peanut sauce also, but taste and quality varies dramatically.
Most of the times the ready made sauces degrade a dish in stead of enhancing it.
But when you have a good (homemade) peanut sauce, I am a real sucker for this together with the soft bun and a good meatball.
The downside of this dish is that your ball and bun practically always float in the sauce and your whole dish becomes a mushy, which you can’t eat without losing any decency.
I like my meatball with bread and peanut sauce, but I don’t like eating that sandwich with a spoon.
That dilemma made me think about a meatball sandwich which gave me that (pea) nutty flavor, without having to wear gloves while eating a greasy, saucy bun.
While thinking I also decided that I wanted to have some crunchiness to my meatball sandwich. That meant I had to say goodbye to the soft bun.
Spicy meatball with a (pea)nutty surprise
My reflections about the perfect meatball with peanutsauce in a new way, brought me to a meatball with a peanut surprise. The surprise being a meatball core of peanutbutter. To give some crunch to the dish I decided to serve this nutty ball on a roasted slice of bread.
To spice things up a little I took some sambal (the indonesian chili paste) with a topping of bean sprouts for a finish.
Together this makes for an easy to make, yet special, sandwich with an Asian taste.
Meatball sandwich with a nutty surprise
Delicious meatball with a peanutbutter core served on toasted bread.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 3-4
- Category: Lunch
- 500 gr minced meat (50/50 pork, veal)
- 3 to 4 tbsp peanutbutter
- 2 tbsp parsley, finely chopped
- 1 onion, finely sliced
- 1 tsp powdered curry
- 1 tsp tabasco
- 1 egg
- 4 tbsp panko (japanese breadcrumb or regular breadcrumb)
- 1 tbsp sweet soy sauceketjap
- salt n peppa
- 3 to 4, thick slices of wholegrain bread ( or sweetcorn bread)
- 4 tbsp sambal badjak
- 100 gr bean sprouts
- 4 el sour pickled vegetables (atjar tjampour)
- Roll the peanutbutter into 4 marble sized balls. Put the balls on a piece of baking paper and put them in the freezer for at least 2 hours.
- Mix the other ingredients for the meatballs in a bowl and add salt n peppa to taste. Take a quarter of the minced meat mix and fold it out in your hand. Put a frozen ball of peanut butter in the center and wrap the meat around it. Be sure that the peanutbutter is securely packed in the meat (because the peanut butter will become fluid in the frying pan and doesn’t spill out that way). Make three to four meatballs in the same way and put them in the fridge for about 15 minutes.
- Heat oil in a frying pan and add some butter. Put the meatballls in the hot pan and sear them for 3 to 5 minutes. Turn the meatballs to cook them evenly. Put a lid on the frying pan and let the meatballs cook for about 20 minutes on low heat until they are done. Turn the meatballs once or twice during the cooking.
- Toast the slices of bread in a toaster and then coat them with the sambal. Sprinkle some bean sprouts on every sandwich.
- Take the meatballs from the pan and cut each in 4 to 5 slices. Put them on the prepared sandwich. The melted peanutbutter core should ooze out of the meat. Finish each sandwich with a tablespoon of pickled vegetables.