Servings: 4  |  Total time: 25 mins

Nutritional information: (average serve)

  • Calories: 205
  • Protein: 27.9g
  • Carbs: 7.6g
  • Fat total: 7.6g | Sat Fat: 2.2g


500g extra lean pork mine

2 Tsp finely grated fresh ginger

3 Tsp sambal oelek

2 Tsp fish sauce

2 Tbsp chopped fresh coriander, plus ½ cup whole leaves, extra

2 Tsp extra virgin olive oil

100g baby spinach leaves

2 Carrots, peeled into ribbons

1 Lebanese cucumber, peeled into ribbons

4 Radishes, thinly sliced

1 Tbsp fresh lime juice

1 Tsp brown sugar

260g (2 cups) cooked quinoa, to serve


Step 1

Combine the pork, ginger, 2 tsp sambal oelek, 1 tsp fish sauce and chopped coriander in a bowl. Use clean hands to roll tablespoonfuls of mixture into 24 balls. Place on a lined plate.

Step 2

Heat 1 tsp oil in a large non-stick frying pan over medium heat. Cook the meatballs, in batches, turning, for 5-6 minutes or until golden and cooked through.

Step 3

Meanwhile, combine the spinach, carrot, cucumber, radish and extra coriander leaves in a large bowl. Place the lime juice, sugar, remaining sambal oelek and oil in a small bowl. Stir until sugar dissolves.

Step 4

Serve the meatballs with the carrot salad, steamed quinoa and drizzled with the dressing.

Stir in the pork pieces (with any resting juices) to warm in the stew for a minute. If wanting lower carb, simply leave out the quinoa.