Spicy pork meatballs

INGREDIENTS

  • 500g extra lean pork mince
  • 2 teaspoons finely grated fresh ginger
  • 3 teaspoons sambal oelek
  • 2 teaspoons fish sauce
  • 2 tablespoons chopped fresh coriander, plus 1/2 cup whole leaves, extra
  • 2 teaspoons extra virgin olive oil
  • 100g baby spinach leaves
  • 2 carrots, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 4 radishes, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar
  • 260g (2 cups) cooked quinoa, to serve

METHOD

Step 1

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Combine the pork, ginger, 2 tsp sambal oelek, 1 tsp fish sauce and chopped coriander in a bowl. Use clean hands to roll tablespoonfuls of mixture into 24 balls. Place on a lined plate.

Step 2

Heat 1 tsp oil in a large non-stick frying pan over medium heat. Cook the meatballs, in batches, turning, for 5-6 minutes or until golden and cooked through.

Step 3

Meanwhile, combine the spinach, carrot, cucumber, radish and extra coriander leaves in a large bowl. Place the lime juice, sugar, remaining sambal oelek and oil in a small bowl. Stir until sugar dissolves.

Step 4

Serve the meatballs with the carrot salad, steamed quinoa and drizzled with the dressing.

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