Asian Meatball Salad

I saw a recipe for Asian meatballs that got me thinking. It was on noodles which I didn’t want and had a sauce that was loaded with sugar. I decided to go my own way. I had a bunch of riced cauliflower left over and figured I’d give it a shot as a replacement for breadcrumbs in the meatballs. It worked out nicely! If you don’t want to rice a cauliflower just for this go ahead and use a 1/4 cup of breadcrumbs instead.
This salad is a wonderful pile of contrasts. The dressing is sweet and tangy while the meatballs are savoury and spicy. The salad is cool and crunchy while the meatballs are warm and soft.

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Asian Meatball Salad

I saw a recipe for asian meatballs that got me thinking. It was on noodles which I didn’t want and had a sauce that was loaded with sugar. I decided to go my own way. I had a bunch of riced cauliflower left over and figured I’d give it a shot as a replacement for breadcrumbs in the meatballs. It worked out nicely! If you don’t want to rice a cauliflower just for this go ahead and use a 1/4 cup of breadcrumbs instead. This salad is a wonderful pile of contrasts. The dressing is sweet and tangy while the meatballs are savoury and spicy. The salad is cool and crunchy while the meatballs are warm and soft.
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 3 serving

Ingredients

  • 1 1/2 lb pork ground
  • 2 tbsps garlic chopped
  • 2 tbsps soy sauce
  • 1 tsp soy sauce
  • 3 tbsps sriracha
  • 1/4 cup green onion chopped
  • 1 egg
  • 1 1/2 tbsps cumin ground
  • 1 tbsp ginger fresh , grated
  • 1/3 cup cauliflower
  • 3/4 cabbage shredded
  • 1 red pepper cut into match sticks
  • 1 carrot peeled and cut into match sticks
  • 1/3 cup Chili Sauce sweet
  • 2 tbsps rice vinegar white
  • 1 tbsp sesame oil
  • olive oil for frying

Instructions

  • Mix the meat with the garlic, 2tbsp soy sauce, sriracha, green onion, egg, cumin, ginger
  • Form into 2″ meatballs, about 18 – 22
  • Heat oilve oil in a heavy skillet on high. Once hot enough, place meatballs in the skillet and reduce heat to medium-high. Cook for 4 minutes, or until meat balls are brown halfway through.
  • Turn meatballs, cover the pan and cook another 3 minutes. Allow to cool uncovered 3 – 5 minutes
  • In a large salad bowl toss together cabbage, carrot and red pepper
  • In a medium mixing bowl whisk together sweet chilli sauce, 1 tsp soy sauce, 2 tbsp white rice vinegar.
  • Move 1/3 of the salad to a smaller bowl, toss in however many meatballs you want and coat with 1/3 of the dressing. toss to coat thoroughly and serve.

Notes

If you don’t want to rice a cauliflower just for this go ahead and use a 1/4 cup of breadcrumbs instead.