1. Combine mince with MAGGI Beef Stock Powder and other meatball ingredients. Shape into 24 meatballs.

2. Heat oil in a frying pan and cook meatballs until cooked through and golden then remove from pan. Thread meatballs onto 8 bamboo skewers, 3 balls per skewer. Set aside to keep warm.

3. Add onion, garlic and ginger to pan and cook 2 minutes. Stir in curry powder.

4. Add combined CARNATION Light & Creamy Evaporated Milk and cornflour, and finally the peanut butter.

5. Bring to the boil, stirring, then simmer 1 minute. Serve sauce with Meatball

20 minutes



10 minutes