John Myers
Asian Salad with Meatballs
The perfect asian salad with meatballs recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 1 bag Mixed salad
- 150 g Date tomatoes
- 1 Glass Corn on the cob
- 2 tbsp Sour cream 10% fat
- 1 tbsp Sesame oil
- 2 tbsp Wasabi nuts
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tsp Green curry paste
- 3 tbsp Oil
- 2 tbsp White wine vinegar
- 1 tsp Honey liquid
- Salt and pepper
- Knead the minced meat with the egg, breadcrumbs, curry paste, salt and pepper. Shape the mince into about 12 small balls. Heat 2 tablespoons of oil in a pan and fry the meatballs on all sides for about 8-10 minutes.
- In the meantime, wash the lettuce and shake dry. Wash the tomatoes and cut in half. Drain the corn on the cob well, cut in half lengthways. Mix vinegar, honey, salt, pepper and sour cream, beat in the remaining oil (1 tablespoon) and sesame oil.
- Mix the salad with the dressing. Fold the date tomatoes and corn on the cob into the salad. Coarsely chop the nuts, sprinkle over them. Serve the salad with meatballs.
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