Plum-Glazed Lamb Meatballs
with Carrot Noodle Salad & Ponzu Sauce
- Soy
- Gluten
- Wheat
- Tree nuts
- May contain traces of allergens
- Almond
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
Ingredients
1 sachet
Coriander
250 g
Beef Mince
1 packet
Plum Sauce
(Contains: Soy; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1 packet
Crushed Roasted Cashews
(Contains: Tree nuts; )
1 packet
Ponzu Sauce
(Contains: Soy, Gluten, Wheat; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1 packet
Garlic Paste
Carrot Noodles
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Roughly chop baby spinach leaves. • In a large bowl, combine ponzu sauce and a drizzle of vinegar. Add carrot noodles and toss to combine. Season with salt and pepper and set aside.
If you've swapped to lamb mince, prepare meatballs in the same way as above.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, drain the oil and add plum sauce and a splash of water, tossing meatballs to coat. TIP: Add a splash more water if the glaze looks too thick.
• Meanwhile, add shredded cabbage mix and baby spinach to carrot noodles and toss to combine. • Divide carrot noodle salad between bowls. • Top with plum glazed beef and pork meatballs. Spoon any remaining glaze over the meatballs and carrot noodles. • Sprinkle over crushed roasted cashews. Tear over coriander. Enjoy!
