Combined a beef mince with coriander, onion, garlic, fish sauce, flour and some maple then rolled into balls, baked them and made a delicious fresh salad with carrot, cucumber, radish, stacks of fresh herbs, peanuts, yummy dressing with a bit of zing and finished with spicy mayo and spring onions. Serving the meatballs with the salad and some rice to charge it up with 32g protein in each serve.
Simple, fresh, delicious, ready in no time!
BANH MI MEATBALLS RAINBOW BOWL
Gluten free : Dairy Free
Serves 4
500g beef mince (or whichever you prefer)
2 tbsp freshly chopped coriander
1 Asian shallot, finely chopped
2 cloves garlic, crushed
1 tbsp fish sauce
1 tbsp flour or almond meal for gluten free
1 tsp maple syrup
Salad:
4 carrots, peeled and finely sliced on the round
8 radish, finely sliced
3 cucumber, sliced into batons
6 Asian shallots, finely sliced (approx 1/2 cup)
2 cup fresh mint leaves
2 cup fresh basil leaves (or less if using Thai Basil)
1/3 cup roasted peanuts, roughly chopped
Chilli flakes
Sea salt and black pepper
Dressing:
4 tbsp apple cider vinegar
1/3 cup mirin
1 tbsp sesame oil
To serve: 2-3 cups cooked rice, chilli mayonnaise / a quick whip of mayonnaise and Sriracha
Heat the oven to 180C and line a large baking tray with greaseproof paper or skip this step if using a non-stick tray (my preferred is Greenpan Non-Toxic Non-Stick). Combine beef mince, coriander, shallot / spring onion, garlic, fish sauce, almond meal / flour, maple syrup in a bowl, season with salt and pepper and mix well with hands to combine. Portion into 20 serves, squeeze and roll each into a ball. Bake in oven for 15 minutes. Whilst they cook make the salad by whisking the dressing ingredients together in a small bowl, seasoning to taste. In a large bowl combine carrot,s radish, cucumber, shallots, mint basil and peanuts and toss. Drizzle with dressing and toss again. When the meatballs are cooked, divide the rice and salad between the bowls, top with meatballs and some chilli sauce or chilli mayonnaise and tuck in.
