Asian Meatball Salad

I know, meatballs and salad doesn’t conjure up anything Asian but the flavors are quite lovely when mixed together. This recipe is adapted from Australian Good Taste magazine. Good Taste featured three recipes using meatballs: meatball and tabouli wrap (I will make this later), spaghetti and meatballs in tomato sauce (a posting I did back in February 9th posting) and this recipe. I like the vegetables in this salad as you don’t have to cook any although I did blanch the snow peas.

Serves 4
20 pork and lamb meatballs (for recipe click here, February 9th posting)
1 carrot, peeled
1 cucumber
100g baby Asian greens
1 avocado, halved, stone removed, peeled and thinly sliced
1/3 cup fresh coriander leaves
1/4 cup mint leaves, torn
40g snow peas, trimmed
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
2 teaspoons white vinegar

Preheat oven to 180c. Line a baking tray with non-stick baking paper. Arrange meatballs on the prepared tray and cover with foil. Bake in oven for 15 minutes.

Use a vegetable peeler to peel the carrot and cucumber lengthways into thin ribbons. Place in a large bowl with the baby Asian greens, avocado, coriander, mint and snow peas. Gently toss until well combined. In a jar, combine sweet chili sauce, soy sauce and vinegar. Divide salad among plates and drizzle with dressing. Serve immediately.

The Culinary Chase’s Note: My daughter is not a big fan of salads but for this one she wanted seconds! I opted to pan fry the meatballs. A meal in itself and full of vitamins and minerals. Enjoy!