Crispy, golden, spicy Thai Meatballs | Marion's Kitchen
This is what happens when the flavours of a Thai laab salad and juicy, crunchy meatballs combine - these are crispy, spicy and delish!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Giselle Meatball Salad
We show you how to make the easiest and tastiest meatball-salad, Malaysian style!
It's so good, that even your kids who push their veggies away would enjoy this one. YES, WE GUARANTEE IT!
Give this simple recipe a try and let us know how it turned out for you :)
For more details on the hand blender we used to make this, click on this link below
How to Make Meatballs salad recipe - Spicy papaya
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Asian-Influenced Meatball Salad
Ilana and family are spending as much time as possible outside, making this Asian-Inspired Meatball Salad a perfect dish for Shabbat lunch and any al fresco meal. Follow along for tips on making perfectly sized meatballs, and keeping your salad ingredients crisp and fresh in advance!
Recipe is below after the break, ready-to-go salad is throughout the video, enjoy!
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Asian-Inspired Meatball Salad
For the meatballs:
450g (1 lbs) mince/ground beef
1 egg
35g (2 tablespoons) matza meal
½ tablespoon ketchup
1 teaspoon mustard
Salt and pepper to taste
1-2 tablespoons vegetable oil
For the dressing:
½ cup canola oil
3 tablespoons smooth peanut butter
½ cup fresh lime juice from 3 to 4 limes
2 tablespoons water
3 small cloves garlic, minced or pressed through garlic press (about 1 1/2 teaspoons)
2 teaspoons finely grated fresh ginger
2 tablespoons light brown sugar
1 ½ teaspoon hot red pepper flakes (optional)
For the salad:
1 British (hothouse) cucumber, cut in half lengthwise, seeded, and cut on the diagonal very thin (about 1 cup)
2 medium carrot, peeled, cut in half lengthwise, seeded, and cut on the diagonal very thin (about 1 cup)
4 green onions (scallions), white and green parts, sliced thin on the diagonal
¼ cup coriander (cilantro) leaves
½ cup chopped salted peanuts
To make the meatballs:
In a large bowl, combine the minced beef, egg, matzah meal, ketchup, mustard, salt, and pepper to taste. Shape the beef into small (1-inch diameter) balls.
Once all the meatballs are shaped, heat oil in a large saute pan, over medium heat fry the meatballs, on all sides until the meatballs are evenly browned on the outside (they will cook further in the sauce) do this step in at least two if not three batches depending on the size of your pan, as you do not want to overcrowd the pan. Remove from the pan and set aside.
For dressing:
Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes (if using) in a blender until combined. Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.
To assemble salad:
Heat the meatballs until just warm but not hot.
Taste the dressing and adjust the salt.
Place the cucumber, carrot, green onions (scallions), and coriander (cilantro) on a large bowl; toss with peanut butter dressing until combined.
Add the meatballs on top, sprinkle with peanuts. Serve immediately.