Asian Style Meatballs & Fresh Pineapple Salad
Ingredients
- 500 g pork mince
- ½ C dry breadcrumbs (or panko crumbs)
- 2 cloves of garlic crushed
- 2 tbsp soy sauce
- 2 cm fresh ginger grated
- 1 tsp sesame oil
- 1 egg
- 2 tbsp vegetable oil
- ½ Dole fresh pineapple cored and chopped into pieces
- 1 red capsicum thinly sliced
- 1 cucumber thinly sliced
- 1 red onion thinly sliced
- 1 carrot cut into sticks
- 1 handful fresh coriander
- ½ handful fresh mint
Asian Style Dressing
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp runny honey or brown sugar
- 1 tbsp sesame oil
- 2½ cm fresh ginger grated
- 1 clove of garlic crushed
- 1 red chilli seeds removed and finely chopped (see chef's tip)
Method
In a mixing bowl, combine the pork mince, breadcrumbs, garlic, soy sauce, ginger, sesame oil, egg, and a sprinkle of salt and pepper. Mix well until everything is evenly combined.
Take small portions of the meat mixture and roll them into meatballs, about 3cm in diameter.
Heat the oil in a large frying pan over medium heat. Add the meatballs and cook, turning occasionally, until they are browned and cooked through. This should take about 10-12 minutes. Once cooked, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.
In a large salad bowl, combine the pineapple, red capsicum, cucumber, red onion, and carrot.
In a separate bowl, whisk together all the ingredients for the dressing - soy sauce, rice vinegar, honey , sesame oil, ginger, garlic, and chilli.
Pour the dressing over the salad ingredients in the bowl and toss gently to coat the ingredients evenly.
To serve, divide the salad between plates and top with the meatballs. Garnish with fresh coriander and mint leaves
Chef's Tip - If you prefer less heat then you can add 2 teaspoons of sweet chilli sauce to your dressing instead of fresh chilli. If doing so then reduce the honey to taste.