Satay meatballs

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Ingredients

For the meatball wraps

450 g g turkey mince turkey mince
1 tsp tsp garlic garlic
1 tsp tsp ginger ginger
1 Red chillies Red chilli
deseeded and finely sliced
2 spring onions spring onion
finely sliced
1 coriander coriander
chopped
3 lettuces lettuce
leaves separated
0.5 cucumbers cucumber
finely sliced
coconut oil coconut oil

For the pickled radish

3 tbsp tbsp vinegar vinegar
from the easy ginger jar
1 tbsp tbsp icing sugar icing sugar
0.5 tsp tsp salt salt
radishes radish

For the satay sauce

0.5 tsp tsp garlic garlic
0.25 tsp tsp ginger ginger
0.5 tsp tsp coconut oil coconut oil
0.5 tbsp tbsp icing sugar icing sugar
0.5 tbsp tbsp soy sauce soy sauce
1 tbsp tbsp peanut butter peanut butter
75 ml ml coconut milk coconut milk

Satay meatballs with quick-pickled radish

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1:00 h
(35)

Method

  1. 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.
  2. 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.
  3. 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.
  4. Fry the meatballs in coconut oil for 12-15 minutes, turning occasionally, until cooked through and golden on all sides.
  5. 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.

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