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Asian Meatball Salad Bowl

Servings 4
Author Jana MacPherson

Ingredients

Meatballs

  • 500 grams mince – I used beef but chicken or pork or meat free mince would all work
  • 1 Tablespoon grated ginger
  • 2 Tablespoons Wok Sauce
  • 1 Tablespoons Sweet soy kecap manis
  • 1 Teaspoon sugar
  • splash Balsamic vinegar
  • 1 egg
  • ½ cup breadcrumbs – I used panko
  • 5 grinds of Man grind
  • Oil for frying

Salad Ingredients – taylor this to your tastes

  • Cooked rice – I used sushi rice as my kids love it! I used ¾ cooked rice each for the adults
  • Handful of Edamame – cooked as per instructions on the packet
  • Sesame seeds
  • Pickled ginger
  • Red cabbage sliced
  • Japanese mayo
  • Lemon wedge
  • Cucumber batons

Dipping sauce

Instructions

  1. Mix all your meatball ingredients together well in a large bowl.
  2. If you want to check the seasoning, put a tablespoon amount in a dish in the microwave and taste. Add more wok sauce or man grind if needed.
  3. Once happy, use a tablespoon measure to get the right amount of mix and roll into balls. Place on a plate and refrigerate until needed.
  4. Assemble salad ingredients.
  5. Place rice in your serving bowls and top with all the other ingredients except may and sesame seeds. Leave room for your meatballs to go on top!
  6. Heat a pan on to a medium heat with a splash of cooking oil. Once hot fry your meatballs until cooked.

  7. While the meatballs are cooking, mix your dipping sauce ingredients together in the ramekins. You need equal amounts of the three ingredients. 1/3 of each. 

  8. Add the cooked meatballs, mayo and sesame seeds to your salad bowl and serve with the dipping sauce.
  9. Happy cooking x Jana