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
Equal parts ground beef and pork
For each 2 pounds of meat:
1 egg
1/2 cup finely chopped onion
1/4 cup Ritz Cracker crumbs or plain bread crumbs
1/4 cup good beer or ale
1 t garlic salt

Mix all ingredients well.

PB&J Satay
(enough for 2 pounds of meat)
1 cup smooth peanut butter
1/2 cup jelly/jam/marmalade (try apricot, blackberry or orange)
2 T lime or lemon juice
1 T soy sauce
Hot sauce to taste
Optional: finely chopped fresh ginger, or powdered ginger, to taste

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:
Spice-Rubbed Chicken with Pineapple-Rum Black Bean Dip
Pineapple-Rum Black Bean Dip
Santa Fe Grilled Corn
Flamin’ Banana Mac Sundaes

Original Source:
Beach Blanket BBQ