Dutch East Indies Meatballs
Transport your taste buds to the exotic flavors of Southeast Asia with these irresistible Dutch East Indies Meatballs. A delightful fusion of ground beef and pork, these tender meatballs are seasoned with aromatic spices like nutmeg, coriander, and turmeric for a unique depth of flavor. Simmered in a luscious coconut milk sauce infused with lemongrass, galangal, lime leaves, and a hint of sweet kecap manis, every bite is a harmonious balance of savory and sweet. Perfectly paired with steamed rice, this comforting dish offers an easy yet impressive way to bring Indonesian-inspired cuisine to your table. Whether you're exploring global flavors or looking for a standout meal, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 75 g breadcrumbs
- 2 large egg
- 4 cloves garlic, minced
- 2 medium shallots, finely chopped
- 0.5 tsp ground nutmeg
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1.5 tsp salt
- 0.5 tsp black pepper
- 400 ml coconut milk
- 2 tbsp soy sauce
- 2 tbsp kecap manis (sweet soy sauce)
- 1 lemongrass stalk, bruised
- 10 g galangal or ginger, sliced
- 3 lime leaves
- 3 tbsp vegetable oil
- 250 ml water
- 2 tbsp fresh cilantro, chopped (optional for garnish)
- 4 servings steamed rice (for serving)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, minced garlic, chopped shallots, ground nutmeg, ground coriander, ground turmeric, salt, and black pepper. Mix until well combined.
Using damp hands, shape the mixture into small meatballs, about 1.5 inches in diameter, and place them on a tray.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the meatballs in batches until browned on all sides, about 6-8 minutes. Remove and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Sauté the lemongrass, galangal or ginger, and lime leaves for 1-2 minutes until fragrant.
Pour in the coconut milk, soy sauce, kecap manis, and water. Stir to combine and bring the mixture to a gentle simmer.
Return the browned meatballs to the skillet, ensuring they are coated with the sauce. Cover and simmer for 15 minutes, stirring occasionally, until the meatballs are cooked through and the sauce slightly thickens.
Remove the lemongrass, lime leaves, and galangal before serving.
Garnish the meatballs with chopped cilantro if desired, and serve hot with steamed rice.
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 29.2 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 7594 mg | 330% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 54.4 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 404 mg | 31% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2505 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
