Go Back
–+ servings

Asian Meatball Salad Bowl

Servings 4

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

  • Wok sauce
  • Soy sauce and
  • sweet chilli sauce

Instructions

  • Mix all your meatball ingredients together well in a large bowl.
  • 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.
  • 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.
  • Assemble salad ingredients.
  • 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!
  • Heat a pan on to a medium heat with a splash of cooking oil. Once hot fry your meatballs until cooked.
  • While the meatballs are cooking, mix your dipping sauce ingredients together in the ramekins. You need equal amounts of the three ingredients. ⅓ of each. 
  • Add the cooked meatballs, mayo and sesame seeds to your salad bowl and serve with the dipping sauce.
  • Happy cooking x Jana