Hungry for change? Have balls of fun making this fabulous Asian meatball salad!


  • 20 pork & veal meatballs
  • 1 carrot, peeled
  • 1 Lebanese cucumber
  • 1 x 100g pkt baby Asian greens
  • 1 avocado, halved, stone removed, peeled, thinly sliced
  • 1/3 cup fresh coriander leaves
  • 1/4 cup coarsely torn fresh mint
  • 40g snow pea sprouts, trimmed
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons white vinegar


  1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Arrange meatballs on the prepared tray and cover with foil. Bake in oven for 15 minutes or until heated through.
  2. Use a vegetable peeler to peel the carrot and cucumber lengthways into thin ribbons. Place in a large bowl with the baby Asian greens, avocado, coriander, mint and snow pea sprouts and gently toss until well combined.
  3. Whisk the sweet chilli sauce, soy sauce and vinegar in a jug until well combined.
  4. Divide the salad among serving bowls. Top with meatballs and drizzle with dressing. Serve immediately.