Sweet Chilli & Soy Beef Meatballs
with Carrot Noodle Salad & Crushed Peanuts
- Gluten
- Soy
- Wheat
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Almond
- Milk
- Sulphites
Ingredients
1 packet
Crushed Peanuts
250 g
Beef Mince
1 packet
Mint
1 packet
Mayonnaise
(Contains: Soy, Sesame, Fish, Eggs, May contain traces of allergens)
1 packet
Baby Spinach Leaves
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat, Sesame, Fish, Eggs, May contain traces of allergens, Almond, Milk, Sulphites)
1 packet
Sweet Chilli Sauce
Carrot Noodles
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat)
Nutrition
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves. Thinly slice mint. • In a large bowl, combine ponzu sauce, sesame oil and a drizzle of rice wine vinegar. Add carrot noodles and toss to combine. Season with pepper and set aside.
• In a medium bowl, combine beef mince, sweet soy seasoning and garlic. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
• 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, then add sweet chilli sauce and a splash of water and toss to coat meatballs. Season to taste. TIP: Add a splash more water if the glaze looks too thick.
• Add shredded cabbage mix and baby spinach to carrot noodles and toss to combine. • Divide carrot noodle salad between bowls. • Top with sweet chilli and soy beef meatballs. Spoon any remaining glaze over the meatballs and carrot noodles. • Drizzle over mayonnaise. Sprinkle with crushed peanuts and mint to serve. Enjoy!
