Mutton Meatballs with Peanut Sauce

Step up your appetiser game with this Asian version of classic meatballs. Bite-sized mutton balls, marinated with rendang paste and topped with a tangy peanut sauce, is the perfect starter for any occasion.

Mutton Meat Ball
- Marinate minced mutton with rendang paste and chilli powder overnight.
- Form minced mutton into 50gm balls each.
- Chargrill mutton meat ball for 4mins to medium well.
Peanut Sauce
- Heat up sauce pot, add in oil, stir fry lemongrass, onion, garlic, dried shrimp paste, coriander seed powder, cumin seed powder, galangal root powder and grounded peanut.
- Add dried tamarind with hot water, squeeze to dissolve pulp, strain.
- Add tamarind water to peanut mixture.
- Simmer at medium heat, add in chilli powder, sugar and salt. Stir till sauce thickens up.
- Fold in peanut butter and stir well.
Before Serving
- Pour peanut sauce on serving wares; place rice cake on top of peanut sauce and mutton meat ball over rice cake.
- Ready to serve.