Asian Beef Meatballs

With bok choy salad and peanut dressing

Fresh Start Lite 20
Asian Beef Meatballs

This dish most recently appeared in Fresh Start Lite 20 on Sunday, March 4, 2018.


  • ½ bag frozen edamame beans *
  • ½ red onion
  • 1 baby cabbage
  • 2 carrots


  • 1½ tablespoons thinly sliced mint *
  • ½ packet chopped, roasted peanuts
  • 1 teaspoon sesame oil
  • 2 teaspoons rice wine vinegar
  • 80g Asian dressing


  • 500g lean ground beef
  • ¼ red onion, finely diced
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 clove garlic, finely minced
  • 1 teaspoon finely grated ginger *
  • Pinch of chilli flakes (optional)
  • ½ teaspoon salt


  • ¼ red onion
  • 1 clove garlic
  • 2cm ginger *
  • 2 teaspoons oil, for cooking (or use spray oil)
  • 165g lite coconut milk
  • 1 teaspoon honey
  • 1 tablespoon soy sauce
  • 30g peanut butter


  • 1½ tablespoons thinly sliced mint *
  • ½ packet chopped, roasted peanuts
  • 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.
  • SERVES 4

Nutritional Information

  • Energy: 1851 kj / 442 kcal
  • Protein: 39.5g
  • Carbohydrate: 15.6g
  • Fat: 24.2g


  • Pantry staple
  • * Shared ingredient with another recipe

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