Fondue with Meatballs

Fondue with Meatballs
45 min.


for 4 servings
For the peanut sauce:
1 Garlic clove
150 grams Peanut butter
1 generous pinch Sambal oelek
300 milliliters Coconut milk
1 tablespoon Soy sauce
1 tablespoon Lime juice
For the fish sauce:
3 tablespoons Lemon juice
2 teaspoons Sugar
7 tablespoons Fish sauce (Asialaden)
1 small, grated Carrot
For the vegetables:
3 Carrots
300 grams daikon radish
½ Cucumber
150 grams Soy bean sprouts
½ Iceberg lettuce
For the meatballs:
1 Garlic clove
2 centimeters fresh Ginger root
1 stale White roll
1 Egg
600 grams mixed Ground meat
freshly ground Pepper
800 milliliters Soybean oil
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Preparation steps

Step 1/5

For the peanut sauce: Peel the garlic and chop finely. Puree with the peanut butter, coconut milk and Sambal Oelek. Season with soy sauce and a squeeze of lime juice.

Step 2/5

For the fish sauce: Mix all the ingredients together and season to taste. Put both sauces in bowls and refrigerate until ready to serve.

Step 3/5

For the vegetables: Rinse and peel the carrot, radish and cucumber. Cut into 6 cm (approximately 2 inch) strips. Rinse the soybean sprouts. Rinse and spin dry the lettuce. Garnish with the sprouts and the remaining vegetables on a plate. Rinse the cilantro, pluck off the leaves and spread it evenly on top.

Step 4/5

For the meatballs: Peel the garlic and ginger and chop finely. Soak the bread in warm water, drain and knead with the garlic, ginger, egg and ground beef. Season with salt and pepper and form small balls.

Step 5/5

Heat the oil in a fondue pot and place the pot on a chafing dish. Using fondue forks or sieves, fry the meatballs until golden brown. Remove and serve with the sauces. Serve the vegetables separately.