Asian Style Meatball Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From a very old Woman's Weekly. Russ is keen to make the same using fishballs too. Ingredients:
200 g baby spinach |
125 g cherry tomatoes, halved |
2 radishes, sliced thinly |
1/2 medium red onion, sliced thinly |
1 lebanese cucumber, sliced thinly |
600 g lean ground beef |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/2 cup roughly chopped fresh coriander |
1 tablespoon sweet chili sauce |
2 teaspoons worcestershire sauce |
1 egg, lightly beaten |
cooking spray |
1 tablespoon brown sugar |
2 teaspoons finely grated lime rind |
2 tablespoons lime juice |
2 tablespoons sweet chili sauce |
1/2 cup finely chopped fresh mint |
1/2 cup finely chopped fresh coriander |
1/4 cup thai fish sauce |
Directions:
1. Meatballs:.
2. Combine all the ingredients (except spray oil) in a large bowl, mixing welll with hands.
3. Roll heaped teaspoons of the mixture into balls. Heat pan, spray with oil, cook balls in batches until browned all over and cooked through. Rmove, repeat with remaining balls. Cool.
4. Dressing:.
5. Combine all ingredients, mixing throughly together.
6. Add two thirds of the dressing to the meatballs in a bowl and toss well.
7. Combine salad ingredients in a large bowl, then add the meatballs and remaining dressing tossing gently to combine.
|
|