Indonesian Meatballs

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They freeze well. from the fine arts cookbook ii, boston, ma. mrs. Jan fontein, the wife of the director of the museum, submitted this recipe.

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Steps

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In a large bowl , mix potato flakes , eggs , milk , onion , garlic , curry , salt , pepper and worcestershire sauce.

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Let stand for a few minutes until flakes have absorbed liquids.

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Add ground beef and coconut flakes and mix well.

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Form meatballs that are the size of large marbles.

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Heat oil in frying pan and brown the meatballs all around in one layer in several batches.

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When all are browned , pour off some of the fat and add the soy sauce and water to the pan and scrape the bottom and sides of the pan throughly.

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Bring to a boil and add the all the browned meatballs.

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Simmer anywhere from at least 10 minutes to up to an hour.

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Turn regularly and serve with rice , green beans , cucumber salad and chutney.

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Ingredients

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potato flakes, eggs, milk, onion, garlic cloves, curry powder, pepper, salt, worcestershire sauce, ground beef, unsweetened dried shredded coconut, vegetable oil, soy sauce, water