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Pan of Indonesian meatballs

Served in a ketjap sauce and finished with sesame seeds, chives, lime wedges, and 'streetfood crumble'. Served in a Dutch Oven.Enjoying time together on the terrace? Place the pan on the table to let your guests enjoy together! It’s not only delicious, but also attractive and adds extra coziness to the terrace. We know: seeing is selling! With these pans, perfect for sharing, you’ll definitely succeed. The pans are used for serving, not for cooking. This way you work quickly and efficiently.

Ingredients

1Lime (juice and zest)
1White onion (chopped)
20gSambal
100mlketjap manis
200mlWater
70gBrown soft sugar
2Garlic grater
1Cornstarch (optional)

Streetfood crunch
Chives (finely chopped)
Sesame seeds
Indonesian meatballs
Dutch Oven
Lime (in wedges)

Preparation

  1. Heat sunflower oil in a pan.
  2. Briefly sauté the onion, grated garlic, and sambal.
  3. Add water, ketjap, brown sugar, and lime juice + zest.
  4. Bring to a boil and let it infuse for a while.
  5. Strain the sauce for a smooth texture.
  6. Is the sauce too thin? Then thicken with a cornstarch slurry.

  1. Heat the Indonesian meatballs.
  2. Spoon some of the warm sauce over them and mix well.
  3. Scoop the meatballs into the Dutch Oven.
  4. Garnish with sesame seeds, street food crunch, and finely chopped chives.
  5. Serve with wedges of fresh lime.