Meatball salad with pineapple salsa
Fire up your tastebuds with this quick smart meatball salad and pineapple salsa recipe. The salsa puts a refreshing twist on this dish.
Serves: 4-6
Ingredients:
- 1 cup fresh breadcrumbs, made by blitzing bread in the food processor
- ¼ cup milk
- 500g minced beef
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 2 handfuls baby cos leaves
- 1 handful watercress sprigs
- 2 avocados, peeled, stoned, sliced
- 250g cherry tomatoes, halved
- Grapeseed oil for frying
- 200ml sour cream
- Lime halves and warmed flour tortillas for serving
For the pineapple salsa
- 1 small red onion, finely chopped
- Large pinch of chilli flakes
- 3 tablespoons lime juice
- 1 ½ tablespoons sugar
- 1 cup crushed pineapple in juice
- 1 teaspoon grapeseed oil
- Zest of 1 large lime
Method:
1. Put the breadcrumbs and milk in a mixing bowl and let the milk soak into the breadcrumbs. Add the mince, salt, garlic and cumin and mix well. Form into 16 small meatballs and flatten them slightly.
2. Put the lettuce, watercress, avocados and tomatoes on to a serving platter. Heat some oil in a large frying pan over moderate heat and fry the meatballs in batches for about 4 minutes on each side until cooked and browned.
3. To make the pineapple salsa, put the onion, chilli and 1 tablespoon of the lime juice in a small saucepan and cover with water. Bring to the boil over moderate heat and boil until the water has almost completely evaporated. Remove from the heat and cool.
4. Add the sugar, crushed pineapple, grapeseed oil, zest and remaining juice and mix well. Season with salt to taste.
5. To serve, top the vegetables on the platter with the meatballs, spoon the salsa over the top and serve with lime halves for squeezing and warmed flour tortillas and sour cream on the side.
Written by Ray McVinnie. Appeared on Stuff.co.nz.
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