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Spicy pork meatballs with carrot and coriander salad
Spicy pork meatballs with carrot and coriander salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
30-minute spicy weeknight meatballs.
Ingredients:
  • 500g extra lean pork mince
  • 2 tsp finely grated fresh ginger
  • 3 tsp sambal oelek
  • 12.20 gm fish sauce
  • 40.00 ml chopped fresh coriander, plus 1/2 cup whole leaves, extra
  • 9.20 gm extra virgin olive oil
  • 100g baby spinach leaves
  • 2 carrots, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 4 radishes, thinly sliced
  • 21.00 gm fresh lime juice
  • 4.00 gm brown sugar
  • 260g (2 cups) cooked quinoa, to serve
Instructions:
  • Mix the pork, ginger, 2 tsp sambal oelek, 1 tsp fish sauce, and chopped coriander in a bowl. Shape the mixture into 24 balls using your hands and place them on a lined plate.
  • In a large non-stick frying pan over medium heat, heat 1 tsp oil. Cook the meatballs in batches, turning occasionally, until golden and cooked through, about 5-6 minutes.
  • In a large bowl, mix together the spinach, carrot, cucumber, radish, and extra coriander leaves. In a separate small bowl, combine the lime juice, sugar, remaining sambal oelek, and oil, stirring until the sugar dissolves.
  • Plate the meatballs alongside the carrot salad, steamed quinoa, and finish with a generous drizzle of the dressing.

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