Baked minced meat balls

Baked minced meat balls
Quantity Ingredient
250 g Minced meat
Pepper from the mill
2 tbsp Fish Sauce
1 tbsp Soy sauce
100 g Wheat Flour Type 405
1 Eggs
0,5 tsp Salt
2 tbsp Peanut Oil

Thai baked minced meat balls (Muh Sarong) taste very good with Thai sauce sweet-sour. Preheat oven to 200°. Season minced meat with finely chopped garlic, freshly ground pepper, fish sauce and as dark a soy sauce as possible and knead well. Form approx. 9 small minced meat balls and place on a baking tray lined with baking paper. Bake the minced meat balls on the middle shelf for approx. 15 minutes. Remove from oven and allow to cool slightly. Knead the flour, egg, salt and about 2 teaspoons of water into a smooth pasta dough. At first the dough is quite dry and crumbles. Only after longer kneading - preferably by hand - does the dough become smooth. Roll out a thin layer of pasta dough on a lightly floured surface and cut out 9 strips about 3 mm wide. Cook the rest of the pasta dough. Dip the ends of each strip briefly in water and wrap the pasta dough strips tightly around the minced meat balls. Press on the ends of the strips well. Heat peanut oil in a pan or wok and bake minced meat balls in it for approx. 3 minutes until golden brown. Drain baked minced meat balls on kitchen paper.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
417 kcal
25 g
22 g
26 g

(C)opyright by Marions Kochbuch