Creole meatballs in coconut sauce

Name: Creole meatballs in coconut sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp salt, pepper; 1 Onion; 500 g Turkey mince; 1 Egg; 2 TABLESPOONS Breadcrumbs; 2 red chillies; 1 can(s) (400 ml each) unsweetened coconut milk; 2 TABLESPOONS sauce thickener; 1/2 bunch Coriander; 1 can(s) (446 ml each) Pineapple pieces

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Königsberger meatballs with a difference: chillies, fresh coriander and a sauce made from coconut milk give this classic an exotic touch.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp salt, pepper
1 Onion
500 g Turkey mince
1 Egg
2 TABLESPOONS Breadcrumbs
2 red chillies
1 can(s) (400 ml each) unsweetened coconut milk
2 TABLESPOONS sauce thickener
1/2 bunch Coriander
1 can(s) (446 ml each) Pineapple pieces

Directions

1
Peel, wash and chop the potatoes, cover and cook in salted water for 15-20 minutes. Peel and finely chop the onion. Knead with minced meat, egg, breadcrumbs, salt and pepper. Form into 12 meatballs. Simmer in boiling salt water for about 10 minutes.
2
Clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Boil pineapple pieces, up to 3 tablespoons, with juice and coconut milk, puree. Thicken with sauce thickener. Season with salt and pepper. Heat the rest of the pineapple and chilli in it.
3
Wash the coriander and remove the leaves. Drain potatoes and meatballs. Serve with the coconut sauce. Sprinkle with coriander.