Kanga Balls with PB&J Satay ![]() A classic tapa, this one’s really just a baked omelet. But it sounds fancy. At last year’s “Cuisines of the Sun,” Australian chef Andrew Fielke wowed the crowd with a grilled kangaroo in peanut sauce that called for rare Down Under ingredients such as aniseed myrtle and quandong. “Practice safe cooking,” he tongue-in-cheeked. “Use a quandong!” This easy version uses “safe” American-flavor ingredients. (Why “kanga” balls? From the, uh, hops in the beer.) Kanga Balls Mix all ingredients well. PB&J Satay Mix all ingredients well. Form Kanga Ball mixture into bite-sized meatballs. Thread meatballs on skewers, place skewers on a plate, and brush or spoon on a little PB&J Satay. Grill to desired doneness, and use remaining satay for a dip or sauce. Cross References: Original Source: |