Fragrant Asian-style Beef Meatballs & Fresh Noodle Salad

We’ve been lucky enough to have had some of the most beautiful weather in the UK during lockdown - the hottest April on record in fact! When a BBQ is too much but you’re still wanting to feel the summery vibes for some escapism (and pretending you’re on a Thai beach), this dish is perfect!

Serves 2-3

Ingredients

For the meatballs

• 300g high welfare beef mince

• 1 piece of fresh ginger, about the size of two thumbs, grated

• 3 garlic cloves, grated

• 8 Sichuan peppercorns, toasted and ground to a powder

• Coriander stems, finely chopped

• 1/2tsp fine sea salt

• 3-4 kaffir lime leaves

• Oil for frying

For the noodle salad

• 2x 50g packs of dried vermicelli noodles, cooked (or fresh rice noodles will do, cooked to instruction)

• 1/2 red onion, peeled and finely sliced

• 2 carrots, coarsely grated

• 300g beansprouts

• 1-2 red chillies, finely diced

• Small bunch coriander, roughly chopped

• Juice of 3 limes

• 1 tbsp fish sauce

• 1tsp golden granulated sugar (or coconut sugar)

• 1tbsp rapeseed oil (or another neutral vegetable oil)

Method

For the meatballs

• Put the first 6 ingredients into a large mixing bowl and thoroughly combine

• Taking a heaped tablespoon of the mixture, shape into round balls about the size of a golfball

• Gently heat the oil in a heavy based, nonstick frying pan and add the kaffir lime leaves to infuse into the oil

• Place the meatballs into the pan carefully, leaving them to brown on one side for 3mins before turning them

• Keep turning the meatballs every 2-3mins to get an even colour. After 8-10mins, check to see how well done they are. I like mine medium and a bit pink on the inside so at this time, I take them out of the pan and put them on a kitchen towel lined plate

For the noodle salad

• Put the first 6 ingredients into a large mixing bowl and mix

• For the dressing, put the last 4 ingredients into a small bowl and whisk thoroughly. We want to dissolve the sugar as much as possible.

• When ready to serve, pour the dressing into the salad and toss the salad really well ensuring each part is coated

To serve, add noodles into a bowl placing the meatballs on top. Garnish with a fresh lime wedge and some roughly chopped coriander if you want to be fancy!