Sweet and Sour Meatballs (Bebola Daging Masam dan Manis)
These sweet and tangy meatballs have a luscious texture and an unforgettable sauce. Goes well with rice or roti, or are totally fine on their own!
Serves
2
Cooking Time
45 mins
Cuisine
Malaysian
Ingredients
For Meatballs:
- 800g minced lamb
- 1 yellow onion, chopped
- 2 cloves of white onion, chopped
- 2cm young ginger, chopped
- 1 tsp. fine cumin powder
- 1 tbs. paprika
- 2 slices of bread, soaked in ¼ cup of milk until puffed up and then squeezed dry of milk.
- 1 tbsp. oyster sauce
- Handful of shredded coriander leaves
- Salt and white pepper to taste
For Sauce:
- 1 tbsp. olive oil
- 2 cloves of white onion, chopped
- 1 packet of Lee Kum Kee© Sauce for Honey Garlic Chicken
- 1 packet of Lee Kum Kee© Sauce for Teriyaki Chicken
- 1 red chili, chopped
- A little cold water
Instructions
- Mix all meatball ingredients into a bowl.
- Knead mixture into marble-sized balls, fry them in olive oil until cooked, and place them on a plate. Set aside.
- Heat olive oil and sauté white onions until fragrant.
- Pour sauce ingredients in along with water, and boil.
- Add in the fried meatballs and cook until mixture becomes thick.
- Sprinkle chopped chili and serve.
