Meatballs in coconut coat

Name: Meatballs in coconut coat
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 discs Toast; 1 Onion; 500 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 50 g Coconut flake; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp ground cumin; 7-10 Tbsp Cayenne pepper; 200 g Long grain rice; 1 can(s) (425 ml) Mango fruits (sliced); 2-3 TABLESPOONS Oil; 1 red chilli pepper; 1/4 collar flat leaf parsley; 1-2 TEASPOONS Curry; 400 ml Vegetable broth (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 7-10 Tbsp Mint and coconut chips

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 discs Toast
1 Onion
500 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
50 g Coconut flake
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp ground cumin
7-10 Tbsp Cayenne pepper
200 g Long grain rice
1 can(s) (425 ml) Mango fruits (sliced)
2-3 TABLESPOONS Oil
1 red chilli pepper
1/4 collar flat leaf parsley
1-2 TEASPOONS Curry
400 ml Vegetable broth (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
7-10 Tbsp Mint and coconut chips

Directions

1
Soak toast in water. Peel and finely chop the onion. Knead minced meat, egg, toasted bread, mustard, onion and grated coconut with the dough hooks of the hand mixer. Then season with salt, pepper, cumin and cayenne pepper. Form small meatballs from the minced meat mass with moistened hands. Bring 400 ml salt water to the boil.
2
Sprinkle with rice, bring to the boil again and then let it swell at low heat for about 20 minutes. In the meantime, pour the mango into a sieve and collect the juice. Cut mango pieces into slices or strips. Measure out 100 ml mango juice. Heat oil in a pan, add meatballs and fry over medium heat for about 10 minutes, turning several times. Meanwhile clean, wash and cut the chillies into rings. Wash parsley, dab dry and chop. Remove meatballs from the pan and keep warm. Sprinkle frying fat with curry, add chilli rings and then deglaze with measured mango juice, stock and cream. Bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Add meatballs and mango to the sauce and heat up again.
3
Wash parsley, dab dry and chop. Remove meatballs from the pan and keep warm. Sprinkle frying fat with curry, add chilli rings and then deglaze with measured mango juice, stock and cream. Bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Add meatballs and mango to the sauce and heat up again. Dust rice with curry and arrange meatballs in sauce sprinkled with parsley on plates. Add mint and parsley to taste.
4
Garnish coconut chips