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
Ingredients:
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
Method
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.