Asian meatballs with fiery tomato sauce

1.

Peel and finely dice the onion. Peel the garlic and press it through a garlic press. Roughly chop the peanuts. Heat 1 tablespoon of oil in a pan, fry onions and garlic in it, add peanuts and fry for about 2 minutes. Deglaze with fish sauce, 2 tablespoons of soy sauce and 2 tablespoons of water. Season with salt, pepper, cayenne pepper and coriander. Roughly chop the palm sugar, add to the pan, simmer everything for about 5 minutes while turning. In the meantime, clean and wash the cabbage and cut into strips. Heat 1 tablespoon of oil in a saucepan and add the cabbage for about 12Let simmer for minutes on low heat. Remove the onion-garlic-nut mixture from the pan and add to the minced meat, deglaze the roast with the broth, simmer for about 2 minutes, stir in the sambal oelek, tomato paste, tomato ketchup and the rest of the soy sauce. Season to taste with salt, pepper and sugar and bring to the boil. Mix 1 tablespoon of cornstarch and 3 tablespoons of water until smooth, stir into the boiling sauce and bring to the boil again. Knead the minced meat and onion-garlic-nut mass with the dough hook of the hand mixer, shape into meatballs and turn in the remaining cornstarch. Heat the rest of the oil in a pan and fry the meatballs over a medium heat for about 6 minutes, turning. Toast the sesame seeds in a dry pan. Cabbage, meatballs sprinkled with sesame seeds and arrange the sauce in portion molds and serve garnished with coriander greens and chili pepper rings as desired

2.

Cloth: Cherry