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1
Put 120ml coconut milk, 2 tablespoons dessicated coconut, 1 teaspoon fennel seeds, and 1/2 teaspoon ground chile into a small saucepan.
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2
Use crushed chile also if you like chili!
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3
Simmer it 5 minutes, covered or partially covered.
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4
When it is quite cool, add 1 teaspoon cornflour, and blend it all with a spoon.
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5
Put the ground pork, the ground beef, the onion, garlic, egg white, soy sauce and brown sugar into a food processor.
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6
Chop this, pulsing it several times.
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7
When it is nicely chopped, add half (60ml) of the coconut infusion that you have prepared.
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8
Blend this, whizzing it until the mixture is uniform throughout.
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9
Put this meat mixture into a bowl, and refrigerate it for 1/2 hour or 1 hour, so that it is cool when you handle it.
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10
When the meat paste is quite cool, shape into small meatballs.
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11
Put the remaining 60ml of the coconut infusion into a large, wide pan.
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12
Add another 200ml coconut milk, 1 teaspoon fennel seeds, 2 tablespoons dessicated coconut, 2 tablespoons peanut oil, and 1 tablespoon prepared chile sauce into the pan.
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13
Blend this with a spoon.
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14
Put the tomatoes from a can of drained, whole tomatoes into this sauce.
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15
Now, put the meatballs into the pan.
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16
Simmer this, covered, over low heat, for about one hour.
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17
The sauce will cook down, and towards the end, the meatballs will brown in the oil that is in the mix.
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18
Allow to cool.
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19
Put these appetizer meatballs onto a serving dish with toothpicks.
