STICKY ASIAN MEATBALL SALAD WITH PINEAPPLE & MANGO Serves 4
For the meatballs • 600g pork mince • 2 cloves garlic, minced • 2 spring onions, finely chopped • 5g fresh coriander, chopped • 2 tsp sesame oil • 1 egg, beaten • 2 tbsp oil, for frying For the glaze • ½ cup Thai sweet chilli sauce • 2 tbsp soy sauce • juice of 1 lemon For the salad • 150g mixed salad leaves (we used rocket and watercress) • ½ cup pineapple, chopped • ½ cup mango, chopped • ¼ red onion, pickled • sesame seeds to garnish
1. Preheat the oven to 180ºC. Place all the ingredients for the meatballs into a bowl, mix until well combined, roll into small balls, then set aside.
2. Heat the oil in a frying pan, fry the meatballs until golden on both sides, remove and place in a baking dish.
3. For the glaze: place all the ingredients in a small pot, bring to a simmer and cook for 2 minutes. Pour the glaze over the meatballs, tossing to coat them, then bake for 7–10 minutes or until meatballs are cooked through. Remove from oven and allow to cool slightly until warm. 4. To assemble: divide the salad leaves, pineapple, mango and pickled onion between 4 plates and top with meatballs. Toss to combine.
5. To serve: sprinkle with toasted sesame seeds.
TIP: If you can’t find pork mince at the meat counter, ask your butcher for it.