Asian Meatballs

Ingredients

• 200 g frozen green beans
• Salt
• 400 g Chinese cabbage
• 2 carrots
• 6 Spring Onions
• 20 g bean sprouts
• 2 red chili peppers
• 2 tbsp lemon juice
• 2 tbsp rice vinegar
• 2 tsp fish sauce
• Pepper
• 1 tsp Honey
• 2 tbsp sesame oil
• 0.5 bunch coriander (10 g)
• 1 Garlic clove
• 500 g ground beef
• 0.5 tsp ginger powder
• 15 g whole grain breadcrumbs
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Cook beans in salted water for about 3 minutes. Drain, rinse with cold water, let drain and cut lengthwise into strips.

2. 2.

   Clean, wash Chinese cabbage and slice crosswise into narrow strips. Peel carrots and julienne finely. Clean spring onions, wash and cut into thin rings. Cook bean sprouts in boiling salted water for 30 seconds, rinse and drain. Clean chili peppers, wash and cut into thin rings, removing seeds if desired.

3. 3.

   Whisk lemon juice, rice vinegar, 1 tsp fish sauce, pepper, honey and sesame oil to make dressing. Fold in half of the chili rings, pour into a glass and let sit briefly.

4. 4.

   Wash coriander, shake dry and pluck leaves. Mix half with Chinese cabbage, bean sprouts, half the spring onions, beans and carrot strips in a bowl.

5. 5.

   Peel and chop garlic. Chop remaining coriander leaves. Place ground beef in a bowl. Add coriander, remaining fish sauce, salt, pepper, ginger powder, remaining spring onions, garlic and breadcrumbs; mix into a pliable meat mixture. Form about 12 balls roughly 3 cm across and flatten slightly.

6. 6.

   Heat rapeseed oil in a large pan. Fry the Asian meatballs for 8–10 minutes over medium heat until golden brown on both sides.

7. 7.

   Arrange salad on a plate or individual plates and distribute meatballs on top. Sprinkle with remaining chili rings and coriander leaves, drizzle dressing over the salad.