Coconut Meatballs with Mango Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 slices toast
- 1 onion (s)
- 500 g minced meat
- 1 egg (s)
- 1 teaspoon mustard
- 100 g desiccated coconut
- salt and pepper
- Ground cumin
- Cayenne pepper
- 2 tablespoons oil
- 1 mango (s)
- 2 teaspoons curry powder
- 200 g sour cream
- 2 tablespoon mayonnaise
- 1 bunch spring onion (s)
Print Recipe
Pin Recipe Instructions
- Debark the toast and finely crumble it. Peel the onion and cut into cubes. Mix the minced meat with the egg, mustard, 50 g desiccated coconut, toast crumbs and onion. Knead the mince mixture into the dough, season with salt, pepper, cumin and cayenne pepper. Shape it into small balls and turn them in the remaining desiccated coconut. Press the rasp on firmly and fry the balls in hot oil for approx. 10 minutes. Take out and keep warm.
- Cut the mango from the stone, peel and cut the flesh into large pieces. Puree, mix with curry powder, sour cream and mayonnaise. Salt and pepper the dip.
- Rinse and clean the spring onions and cut into rolls. Stir in the dip and serve with the meatballs.
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