Small skewers with fiery tomato dip
easy
40 mins
40 mins
Ingredients
- 1 Bag (100 g) Maggi fix " for meatloaf
- 500 g mixed minced meat
- 5 TABLESPOONS Sun & Olive Oil
- 1 red and yellow pepper
- 2 Garlic cloves
- 1 collar Spring onions
- 1 package (500 g) chunky tomato pulp
- 2 TEASPOONS Sambal Oelek
- 3 TABLESPOONS Maggi Tomatoes Ketchup
- 1 pinch Sugar
- 7-10 Tbsp Sweet peppers
- 1 TEASPOON Maggi seasoning mix 2 (nutmeg type)
- 7-10 Tbsp Basil
Directions
- 1
Mix 125 ml water and Maggi quickly. Add the minced meat and knead with the dough hooks of the hand mixer. Turn approx. 45 meatballs from the minced dough with wet hands. Heat 3 tablespoons of oil in a large frying pan and fry the meatballs in it in two portions for about 6 minutes while turning.
- 2
Remove the meatballs from the pan and let them cool down. Leave frying fat to stand. In the meantime clean, wash and cut the peppers into pieces. Peel garlic and chop finely. Clean and wash the spring onions and cut them into fine rings (put some spring onion green aside for garnishing).
- 3
Heat the rest of the oil in a saucepan, sauté the garlic and spring onions in it, deglaze with tomatoes, sambal oelek and ketchup. Bring to the boil and season to taste with sugar, paprika and seasoning mix 2.
- 4
Put 1-2 meatballs and paprika alternately on skewers as you like. Heat the cooking fat again and fry the skewers in two portions for 1-2 minutes, turning them over. Arrange the skewers on a plate.
- 5
Garnish with basil as desired. Add the fiery tomato dip sprinkled with the remaining leek and onion green.
Nutrition Facts
70 kcal
3 g
5 g
4 g
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