Asian Beef Meatballs

Asian Beef Meatballs

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 4, 2018.
Order Now
Order Now

With bok choy salad and peanut dressing

Ingredients

EDAMAME SALAD

  • ¼ bag frozen edamame beans
  • ¼ red onion
  • 1 baby cabbage
  • 1 carrot

PEANUT DRESSING

  • 1½ tablespoons thinly sliced mint *
  • 1 tablespoon chopped, roasted peanuts
  • ½ teaspoon sesame oil ▲
  • 1 teaspoon rice wine vinegar ▲
  • 40g Asian dressing

ASIAN BEEF MEATBALLS

  • 250g lean ground beef
  • 1/8 red onion, finely diced
  • ½ teaspoon oil, for cooking (or use spray oil)
  • 1 clove garlic, finely minced
  • 1 teaspoon finely grated ginger
  • Pinch of chilli flakes (optional)
  • ¼ teaspoon salt

SATAY SAUCE

  • 1/8 red onion
  • 1 clove garlic
  • 2cm ginger
  • 1 teaspoon oil, for cooking (or use spray oil)
  • ½ cup lite coconut milk
  • ½ teaspoon honey
  • 1½ teaspoons soy sauce
  • 1 tablespoon peanut butter
  • 1-2 teaspoons water

TO SERVE

  • 1½ tablespoons thinly sliced mint
  • 1 tablespoon chopped, roasted peanuts

Steps

  1. Preheat oven grill to high. Line an oven tray with baking paper. Bring a full kettle to the boil. Prepare meatball ingredients and mint. Place edamame beans in a heat-proof bowl and cover with boiling water. Leave for 3-4 minutes then drain, rinse under cold water and leave to drain well.
  2. In a large bowl, combine all peanut dressing ingredients and season.
  3. Very thinly slice red onion; thinly shred cabbage until you have 1-2 cups worth; peel carrot and into ribbons and very thinly slice core. Add all to bowl with peanut dressing and drained edamame and set aside. Just before serving, toss then season.
  4. In a medium bowl, combine all Asian beef meatball ingredients and mix well. Using damp hands, shape mixture into 8 small balls. Place on prepared tray and grill (on middle-upper rack) for 8-10 minutes, turning once, until cooked through.
  5. Prepare satay sauce. Thinly slice red onion; finely chop garlic; finely grate ginger. Heat oil in a medium fry-pan on medium-high heat. Cook onion with a pinch of salt for about 2 minutes, stirring often. Stir through all remaining ingredients, bring to a simmer then reduce heat to low-medium. Cook for about 2 minutes, until sauce has thickened slightly, adding more water if sauce gets too thick. Remove from heat.
  6. Once meatballs are cooked, toss through satay sauce, along with any cooking juices.
  7. TO SERVE pile edamame salad onto plates. Top with Asian beef meatballs, drizzle over remaining satay sauce and sprinkle over mint and peanuts.

Nutritional Information

Energy 1869 kj
447 kcal
Protein 39.2g
Carbohydrate 15.8g
Fat 24.7g