I love how versatile the humble meatball is. By adding garlic and basil you’ve got an Italian style meatball. Same as if you add garlic, ginger and/or chilli you could knock up these tasty Asian style meatballs.
I was really getting low on vegetables but thinly sliced cucumber and celery was all I needed for the rice noodle salad. The dressing was a light and tangy vinaigrette. Topped with a few toasted cashews for crunch and the meal was done. I baked these meatballs so even less fat.
Its amazing how many variations you can get with ground meat whether its beef, chicken, pork, veal or even fish. I can’t wait to try this recipe with pork or chicken mince.
Asian Style Meatballs on a Rice Noodle Salad
- 250gm ground beef
- 1 egg, beaten
- 1/2 tsp ground ginger
- 1 clove garlic, crushed
- 1/4 cup dried breadcrumbs
- salt & pepper
- half a pack of rice stick noodles, softened in boiling water
- cucumber
- celery
- 1.1/2 tbs rice wine vinegar
- 1 tbs sweet chili sauce + extra to serve
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tbs extra virgin olive oil
- Mix ground beef, beaten egg, ginger, garlic, dried breadcrumbs, salt and pepper.
- Form into small meatballs and place on a tray lined with baking paper.
- Bake for approx 20 mins.
- Combine vinegar, soy sauce, sugar and olive oil and stir until sugar has dissolved.
- Toss through rice noodles combined with celery and cucumber.
- Place meatballs on top and add extra sweet chili sauce to taste.
