Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 1tablespoons fish sauce
- 1 carrot, coarsely grated
- 2/3 cup fresh coriander sprigs
- 1 Lebanese cucumber, thinly sliced
- 2teaspoons finely grated fresh ginger
- 1/4 cup fresh mint leaves
- 1/2 red onion
- 1tablespoons lime juice
- 2tablespoons sweet chilli sauce
- 1tablespoons peanuts
- 100grams baby salad leaves
- 2tablespoons Thai lime & coriander dressing
- 500grams pork and veal mince
- 1tablespoons olive oil
- 2 cloves garlic , crushed
- 200grams Solanato tomatoes, halved
- 1/4 cup dried breadcrumbs
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
27.0grams
Fat
27.8grams
Carbs
18.9grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this zesty Asian salad featuring flavoursome meatballs for an easy, fresh and filling lunch or dinner.
Method
Step 1 of 3
Finely chop half the coriander. Place chopped coriander in a large bowl with mince, breadcrumbs, garlic, ginger, sauces and lime juice. Season. Using hands, mix well to combine. Roll level tablespoons of mixture into balls.
Step 2 of 3
Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7-8 minutes or until browned and cooked through.
Step 3 of 3
Place salad leaves, tomato, onion, carrot, cucumber, mint and remaining coriander in a large bowl. Add dressing and toss to combine. Top salad with meatballs and peanuts. Serve.
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