Recipe adapted from a 1989 Womens Weekly - part of a fabulous finger food feast for 10. Can be made 2 days ahead and kept covered in the refrigerator. Can also be frozen for 2 months - just defrost and heat in a 200 deg celcius oven till hot. These balls have a lovely crunchy texture and remain beautiful and moist - you could almost do without the satay sauce, but why deny yourself? I also use half veal and half beef mince. -- posted by Good Looking Cooking
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