Sticky Ginger Meatballs With Noodle Salad

Sticky Ginger Meatballs With Noodle Salad
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.56 dollar
Difficulty level: 3 out of 4

13 Ingredients

Number of servings
4
  • 200grams dried rice vermicelli noodles
  • 4 cm piece ginger (finely grated)
  • 2tablespoons small fresh mint leaves (to serve)
  • 1/4 cup oyster sauce
  • 1/4 cup sweet chilli sauce
  • 500grams lean beef mince
  • 200grams edamame beans
  • 1 free range egg
  • 1/4 cup panko breadcrumbs
  • 400grams tangy & crunchy coleslaw kit
  • 1tablespoons vegetable oil
  • 1tablespoons lemongrass paste
  • 2 cloves garlic, crushed

Nutrition per serving

2880 Kilojoules or 685 Calories
33% of daily energy intake*
Protein
38.0grams
Fat
22.2grams
Carbs
78.5grams
Sugars
19.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Ready in 30 minutes, this dinner recipe is super quick and easy. Learn how to make sticky meatballs from scratch and pair with a speedy, fresh salad.

Method

Step 1 of 5

Combine sauces, 2 tbs water and half the ginger in a small bowl.

Step 2 of 5

Combine paste, garlic, mince, egg, breadcrumbs and remaining ginger in a separate bowl. Season. Using 1 level tablespoon at a time, roll mince mixture into balls.

Step 3 of 5

Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for 8 minutes or until browned and cooked through. Add sauce mixture to pan, bring to the boil and cook for 2 minutes. Remove pan from heat.

Step 4 of 5

Meanwhile, place noodles and edamame in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain.

Step 5 of 5

Place coleslaw kit, including dressing, and noodles in a bowl. Season and toss to combine. Divide noodle mixture, coleslaw and meatballs among bowls. Serve scattered with mint.

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