Friday, November 16, 2012

Foodie Friday : Asian Meatballs & Peanut Salad

G'day friends! Once again, its been a long time! I did get a rhythm and some regularity for a while, but then life got in the way…. As it tends to do!   I hope to be doing a little Christmas blogging for you soon (I just LOVE Christmas and all the colour and fun and trandtion it brings)....  but for now, randomly after almost four months, here is a Foodie Friday post for you!! 
I got the recipe for these tasty little meatballs from my Aunty about 8 years ago. I used to make them all the time but haven’t made them in ages. A few months back I went to a dietician in an effort to get into some healthy eating – and we’ve been (mostly) really good – but the lack of variety was starting to get me down… so I mentioned it to Mim and Boofy, and they felt exactly the same... as it turns out we were all feeling that way but none of us had mentioned it to the others!

So anyways, cue the Asian meatballs! I decided to make my own concoction of a salad to go with it, and it all worked very nicely. Here they are:


1kg mince
300g mushrooms, finely diced
2 grated carrots
1 egg
1 clove garlic, grated
1 nob ginger, grated
Coriander, finely chopped (I didn’t put this in, but I think it would be awesome and I will next time!!)
Sesame seeds
Soy sauce
Sesame oil

In a bowl combine all ingredients except the last two. Then add a few splashes of sesame oil, and a few more than that of soy sauce. Sorry I can’t be more specific on that – I did add quite a bit and mine was overkill on the soy – so just enough that your mixture holds together pretty well.

Roll your mixture into balls and place on a greased tray. Bake in a 200 degree oven for around half an hour (or until cooked), turning once.


2/3 bag Woolies rainbow salad (finely shredded carrot, beetroot & broccoli stems)
¼ of a wombok, shredded (Chinese cabbage)
½ bunch coriander, chopped
½ bunch mint, chopped
3 celery stalks, sliced
½ red capsicum, diced
Handful of unsalted, roasted peanuts
2 tablespoons sesame seeds, toasted

2 tablespoons sesame oil
2 tablespoons lemon juice
1 ½ tablespoons honey
1 tablespoon soy
1 ½ teaspoons grated ginger
1 small clove garlic, grated
Salt to taste

Combine dressing ingredients in a jar and shake it up to mix. Toss salad stuff together with your desired amount of dressing (we didn’t use it all) and serve – couldn’t be easier! (I was also going to put some avocado slices on the top but I forgot – you might like to try this).

And there you go…

A delicious and pretty healthy meal. What’s on your table this week friends?

Bye for now :)


  1. That looks fabulous! I am hungry now.

  2. I can't believe I was just Googling crunchy noodle salad ideas! Thanks, the mixed salad idea sounds yummo :)