This tasty recipe is ready to eat in just thirty minutes, so it is the perfect weeknight dinner.
1 tsp fish sauce
2tsp fresh ginger, finely grated
2tsp extra virgin olive oil
4 thinly sliced radishes
3tsp sambal oelek
500g lean pork mince
100g baby spinach leaves
1tbsp lime juice
1 Lebanese cucumber and 2 carrots cut into ribbons
1tsp brown sugar
2tbsp chopped fresh coriander plus another ½ cup of whole leaves
260g cooked quinoa for serving
- Mix the pork, sambal oelek, chopped coriander and the fish sauce together in a bowl. With clean hands, roll tablespoons of the mixture into 24 balls and place on a lined plate.
- In a large non-stick frying pan over medium heat, heat 1 teaspoon of oil and cook the meatballs in batches for 5 to 6 minutes until thoroughly cooked through and golden.
- Mix together the radish, extra coriander leaves, spinach, cucumber and carrot in a large bowl. Place the remaining sambal oelek, lime juice, oil and sugar in a bowl, stirring well until sugar dissolves.
- Serve meatballs with steamed quinoa and the carrot salad and drizzle over the dressing.