Meatballs with lemongrass and Vietnamese style salad

Ingredients

For the meatballs

400 g beef mince

300 g cauliflower, grated or pulsed in a food processor
a bunch of peppermint, finely chopped
a bunch of basil, finely chopped
a bunch of coriander, finely chopped (optional)
1 egg
a pinch of salt and pepper
1 onion, chopped
200 ml stock or bouillon
2 lemongrass stalks, woody outer layer and bottom removed, beat

For the sauce (to be blended)

1 lemongrass stalk, woody outer layer and bottom removed, beat
2 cloves garlic
1 tbsp fish sauce
1/3 tsp brown sugar
1 lime, juiced and zested

For the salad

1 long cucumber, roughly chopped
2 carrots, grated
2 handfuls of radishes, quartered

For the salad dressing (to be blended)

2 garlic cloves
30 g ginger
6 tbsp fish sauce
2 tbsp white vine vinegar or rice vinegar
2 tbsp brown sugar
1 lime, juiced
60 ml water

to serve

rice noodles, boiled
fresh herbs and sesame seeds

Method

Combine the ground beef with cauliflower, chopped herbs and whisked egg, mix them well. Form approximately 16 meatballs.
Heat a pan with a little olive oil and transfer the meatballs to the pan. Cook on medium to high heat until browned from all sides.
Add in the chopped onion, stock and lemongrass, cover and cook on low to medium heat until cooked through in the middle (approx 20 min).
Blend all the ingredients of the sauce and add it to the pan, let it simmer and reduce until everything else is ready.
Blend the dressing for the salad and mix it with the chopped up vegetables.
Cook the rice noodles and serve topped with the salad, meatballs and plenty of the dressing from the salad. Serve with more fresh herbs and sesame seeds.

Time: 30 min

Servings: 4 - 5

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