Vietnamese Turkey Meatballs with Vermicelli and Crunchy Slaw

Steps

1. Make meatballs Bring a full kettle to the boil. Combine all meatball ingredients and 1/2 tsp salt in a bowl and mix well. Roll into golf ball-sized balls.
2. Cook noodles Add noodles to a heat-proof bowl, pour boiling water over to cover and use a fork to separate strands. Leave for 5 minutes then drain. Return to bowl, drizzle with a little sesame oil to prevent sticking and cut in a few places to make them easier to eat. Toss through spinach and cover to keep warm.
3. Cook meatballs Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for 6-8 minutes, turning to brown all sides, until cooked through. Remove from pan, cover and rest for a few minutes.
4. Make dressing and slaw In a bowl, combine all dressing ingredients. Dice cucumber 1cm, thinly slice lettuce and grate carrot. Add to a bowl with 2 Tbsp dressing (reserve the rest to serve), toss to combine and season to taste.
5. Serve noodles topped with meatballs and remaining creamy dressing.