Asian Beef Meatballs

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 small, heat-proof bowl and cover with boiling water. Leave to cook 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 to taste. Set aside.
3. In a second large bowl, combine all Asian beef meatball ingredients and mix well. Using damp hands, shape mixture into 16 small balls. Place on prepared tray and grill for 8-10 minutes, turning once, until lightly browned and cooked through.
4. Prepare satay sauce. Thinly slice red onion; finely chop garlic; finely grate ginger. Heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, stirring often. Stir through all remaining satay sauce ingredients, bring to a simmer, reduce heat to medium and cook for 2-3 minutes, until sauce is slightly thickened. If sauce gets too thick, add some water to preferred consistency. Set aside.
5. Finish salad. Very thinly slice onion; thinly slice cabbage until you have about 2-3 cups worth; peel carrots into ribbons and very thinly slice cores. Add all to bowl with dressing, toss well to combine and season to taste.
6. Once meatballs are cooked, remove from oven and toss through satay sauce.
7. TO SERVE pile edamame salad onto plates. Top with Asian beef meatballs, drizzle over remaining satay sauce and sprinkle over mint and peanuts.