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Ingredients
For the meatball wraps
| 450 g g | turkey mince turkey mince |
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| 1 tsp tsp | garlic garlic |
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| 1 tsp tsp | ginger ginger |
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| 1 | chillies chilli |
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| deseeded and finely sliced | |||
| 2 | spring onions spring onion |
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| finely sliced | |||
| 1 | coriander coriander |
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| chopped | |||
| 3 | lettuces lettuce |
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| leaves separated | |||
| 0.5 | cucumbers cucumber |
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| finely sliced | |||
| coconut oil coconut oil |
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For the pickled radish
| 3 tbsp tbsp | vinegar vinegar |
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| from the easy ginger jar | |||
| 1 tbsp tbsp | icing sugar icing sugar |
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| 0.5 tsp tsp | salt salt |
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| radishes radish |
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For the satay sauce
| 0.5 tsp tsp | garlic garlic |
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| 0.25 tsp tsp | ginger ginger |
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| 0.5 tsp tsp | coconut oil coconut oil |
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| 0.5 tbsp tbsp | icing sugar icing sugar |
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| 0.5 tbsp tbsp | soy sauce soy sauce |
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| 1 tbsp tbsp | peanut butter peanut butter |
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| 75 ml ml | coconut milk coconut milk |
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Satay meatballs with quick-pickled radish
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1:00 h
(29)
Method
- For the meatballs, mix the mince, easy ginger, spring onion, easy garlic and half the chilli and coriander. Season well, then shape into 20 meatballs and chill.
- Meanwhile, make the quick-pickled radish. Combine the ginger vinegar, sugar and salt in a small pan. Heat gently, stirring until dissolved, then set aside to cool. Once cool, stir in the radishes and leave to pickle for around 25 minutes.
- To make the satay, fry the garlic and ginger in coconut oil until soft, then whisk in the remaining ingredients. Stir until it begins to thicken, then remove from the heat.
- Fry the meatballs in coconut oil for 12-15 minutes, turning occasionally, until cooked through and golden on all sides.
- To serve, divide the lettuce leaves between 4 plates and fill with cucumber, coriander, meatballs, pickled radish, remaining chilli and a drizzle of satay sauce before serving.
