Spice up your lunchbox with these delicious meatballs.
Ingredients:
½ cucumber, seeded and diced
1 tbsp rice wine vinegar
1 large red chilli, seeded and diced
1 stalk lemongrass, chopped
1 tbsp ginger, grated
½ bunch coriander, chopped
4 spring onions, finely chopped
500g pork mince
Extra virgin olive oil for frying
2 carrots, shredded
1 large cos or romaine lettuce, leaves separated
Method: Number of Servings 4 /Prep Time 45 Minutes (including chill time) – Cook Time 15-20 Minutes
1. Firstly, make a cucumber pickle by mixing cucumber, rice wine vinegar and half the chilli and set aside. Put the other half of chilli, lemongrass, ginger, spring onion and half the coriander in a blender. Blitz until smooth.
2. Add herb mix to a bowl with the pork mince, season well and combine. Shape into approx. 24 small meatballs and put on a tray lined with greaseproof paper. Chill for 30 mins.
3. Heat 1 tsp extra virgin olive oil in a large frying pan and fry the meatballs for 3-4mins each side, until golden and cooked through.
4. Add some shredded carrot, meatballs and cucumber pickle to each lettuce leaf. Scatter with the remaining coriander & enjoy!
Nutritional Information Per Serving:
