2) Form the mixture into small balls using a scoop. Heat the oil in a large nonstick frying pan over a medium-high heat. Fry the meatballs until a good crust forms, before turning, about 2 minutes.
1) Add all the fruit to a food processor and quickly pulse. Add the sugar, tamarind and chilli flakes and puree until the mixture becomes a thick sauce.
2) Put a little of the sauce into a serving bowl and top with the meatballs. Serve with bowls of sauce on the side and a container of cocktail sticks.
Cook's note: Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.
Can't find star fruit? Substitute a can of drained pineapple pieces.
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