Create a new family favourite with this flavoursome Thai-inspired meatball salad. Recipe by Karina Carrel - CafeDelites.
Ingredients
Meatballs:
- 500 g lean chicken mince
- 1/4 cup breadcrumbs
- 2 tbs sweet chilli sauce
- 2 garlic cloves large
- 1 shallot thinly sliced
- 1 tbs Thai fish sauce
- 1 tsp minced lemon grass
- 1/2 tsp minced ginger
- 1 lime juiced
- 1/4 cup fresh coriander chopped
- 1 dash oil for frying
Salad:
- 4 cup mixed salad leaves
- 200 g cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 carrot grated
- 1 Lebanese cucumber thinly sliced
- 1/4 cup mint leaves
- 1/4 cup coriander
- 1/4 cup crushed peanuts *to garnish
Dressing:
- 1 lime juiced
- 3 tbs sesame oil
- 1 tbs Thai fish sauce
- 1 tbs fresh coriander chopped
- 2 tsp soy sauce
- 2 tsp coconut sugar
- 2 tsp Sweet chilli sauce
- 2 cloves garlic crushed
- 1/4 tsp minced ginger optional
- 1/4 tsp minced lemon grass optional
Method
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Step 1In a large bowl, mix together all of the meatball ingredients until well combined.
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Step 2Fill a shallow bowl with water; dip your hands in, shake off excess water and with wet hands, roll 1 tablespoon of meatball mixture into a ball. Repeat with remaining mixture to make 16-20 meatballs.
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Step 3Heat a small amount of oil in a large nonstick frying pan over medium heat. Add the meatballs in batches without crowding the pan, and brown on all sides until golden and cooked through. Set aside.
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Step 4Combine salad ingredients together in a large bowl. In a separate jug, whisk together all of the dressing ingredients and mix throughout the salad leaves.
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Step 5Serve with the chicken meatballs and garnish with the crushed peanuts.
Recipe Notes
You can use ground ginger instead of minced ginger if preferred.
I normally use either peanut, sesame or olive oil when frying.
Use a vegetable peeler or mandolin to slice the Lebanese cucumber.
For the dressing you can use either peanut oil, olive, canola, or grapeseed oil if preferred.
You can also replace the coconut sugar with brown sugar.
Recipe Reviews (1)
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