Author Notes
Transform simple meatballs into sticky, hoisin-glazed yummy goodness in this Asian-inspired salad —Ala Lemon
Ingredients
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450 grams
/ 1 lb minced lamb
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1
small carrot, grated (about ¼ cup)
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1 tablespoon
fresh ginger, grated
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2
cloves garlic, minced
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2 teaspoons
sesame oil
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Salt & pepper
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1 tablespoon
vegetable oil
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2 tablespoons
hoisin sauce
-
100 grams
/ 3.5 oz glass noodles
-
8
baby gem, or other small lettuce leaves
-
250 grams
/ 2 cups coleslaw mix
-
2 tablespoons
mayonnaise
-
1 tablespoon
lime pickle (or 2 tsp lime juice + 1 tsp Asian hot sauce, such as sriracha)
Directions
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In a bowl, combine the mayonnaise and lime pickle. Toss in the coleslaw mix until coated and set aside.
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In a large bowl, mix together the lamb, carrot, ginger, garlic, sesame oil, salt and pepper.
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Taking approximately 1 tbsp at a time, shape into about 24 balls.
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Heat the oil in a large non-stick pan over medium heat and cook meatballs, stirring occasionally, until browned and no longer pink inside.
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While the meatballs are cooking, cook the glass noodles according to the package directions, then set aside.
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In large bowl, whisk the hoisin sauce with 2 tbsp water. Add the meatballs and toss to coat.
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Place 2 baby gem lettuce leaves on each plate. Top with noodles, coleslaw and meatballs.
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