Mmm… meatballs in a salad – get cookin’ and you’ll be the hot new chef ’round’ town!
Ingredients
- 400g Steggles chicken mince
- 2 garlic cloves, crushed
- 1cm piece fresh ginger, finely grated
- 1 green onion, finely chopped
- 1/3 cup dried breadcrumbs
- 2 teaspoons hoisin sauce
- 1 teaspoon soy sauce
- 2 teaspoons vegetable oil
Noodle salad
- 1/2 x 375g packet rice stick noodles
- 1 small Lebanese cucumber
- 1 small carrot, peeled
- 1 red capsicum, thinly sliced
- 1 tablespoon sweet chilli sauce
Method
- Step 1Combine mince, garlic, ginger, onion, breadcrumbs, hoisin sauce and soy sauce in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate.
- Step 2Make salad Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate noodles with a fork. Drain. Refresh under cold running water. Transfer to a bowl. Using a vegetable peeler, cut cucumber and carrot into ribbons. Add cucumber, carrot, capsicum and sweet chilli sauce to noodle mixture. Toss gently to combine.
- Step 3Heat oil in a large, non-stick frying pan over medium heat. Cook meatballs, turning, for 10 minutes or until cooked through. Serve with noodle salad.
- Low kilojoule
- Lower gi
Nutrition
1537 kj
Energy
11.8g
Fat Total
2.9g
Saturated Fat
3g
Fibre
23.3g
Protein
90mg
Cholesterol
544mg
Sodium
40.9g
Carbs (total)
All nutrition values are per serve
Notes
Cooking class: Vegie ribbons: Using a vegetable peeler, carefully slice cucumber and carrot into long, very thin ribbons.
Tip: Moisten hands slightly before rolling meatballs to prevent mixture sticking.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Super Food Ideas
0