Delicious meatball with a peanutbutter core served on toasted bread.
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 3-4
Ingredients
The meatballs:
500grminced meat50/50 pork, veal
3 to 4tbsppeanutbutter
2tbspparsleyfinely chopped
1onionfinely sliced
1tsppowdered curry
1tsptabasco
1egg
4tbsppankojapanese breadcrumb or regular breadcrumb
1tbspsweet soy sauceketjap
salt n peppa
The Sandwich:
3 to 4,thick slices of wholegrain breador sweetcorn bread
4tbspsambal badjak
100grbean sprouts
4el sour pickled vegetablesatjar tjampour
Instructions
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.