A salad with an Asian twist using an authentic South African meat. Mung bean noodles are tossed with pickled carrot & cucumber matchsticks to form the dish’s foundation. This is crowned with a few delicious ostrich & garlic flavourbombs, browned to perfection. Coated in a sweet chilli dressing and toasted black sesame seeds.
Fragrant Ostrich Meatball Salad
Fragrant Ostrich Meatball Salad
with mung bean noodles & sweet chilli dressing
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Cucumber
- Free-range Ostrich Mince
- Garlic Clove
- Garlic Cloves
- Mung Bean Vermicelli Noodles
- Ostrich
- Rice Wine Vinegar
- Thai Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLING MOMENT
In a bowl, combine the vinegar, 1 tbsp of water, 1 tsp of sweetener, and seasoning. Add the grated Carrot and the Cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the Carrot & Cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
PICKLING MOMENT
In a bowl, combine the vinegar, 2 tbsp of water, 2 tsps of sweetener, and seasoning. Add the grated Carrot and the Cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the Carrot & Cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
PICKLING MOMENT
In a bowl, combine the vinegar, 3 tbsp of water, 3 tsps of sweetener, and seasoning. Add the grated Carrot and the Cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the Carrot & Cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
PICKLING MOMENT
In a bowl, combine the vinegar, 4 tbsp of water, 4 tsps of sweetener, and seasoning. Add the grated Carrot and the Cucumber matchsticks. Toss to combine and set aside.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MEATBALL PREP
In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
JUST BEFORE SERVING
Drain the pickling liquid from the Carrot & Cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan.
DINNER IS READY
Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
Frequently Asked Questions
What is the preparation time for Fragrant Ostrich Meatball Salad?
The preparation time for Fragrant Ostrich Meatball Salad with mung bean noodles & sweet chilli dressing is between 25 and 40 minutes.
What is the total time required to make Fragrant Ostrich Meatball Salad with mung bean noodles & sweet chilli dressing?
The total time required to make Fragrant Ostrich Meatball Salad with mung bean noodles & sweet chilli dressing is between 35 and 50 minutes.
How many servings does Fragrant Ostrich Meatball Salad provide?
4 servings
What are the main ingredients in Fragrant Ostrich Meatball Salad?
Black Sesame Seeds, Carrot, Cucumber, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Mung Bean Vermicelli Noodles, Ostrich, Rice Wine Vinegar, Thai Sweet Chilli Sauce
What is the nutritional information of Fragrant Ostrich Meatball Salad?
Calories: 606, Carbs: 284 grams, Fat: grams, Protein: 33.5 grams, Sugar: 29.8 grams, Salt: 874 grams
How do I prepare Fragrant Ostrich Meatball Salad?
PICKLING MOMENT: In a bowl, combine the vinegar, 2 tbsp of water, 2 tsps of sweetener, and seasoning. Add the grated carrot and the cucumber matchsticks. Toss to combine and set aside. TOAST: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. MEATBALL PREP: In a bowl, combine the mince, the grated garlic, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. JUST BEFORE SERVING: Drain the pickling liquid from the carrot & cucumber. In a small bowl, combine the sweet chilli sauce with the pickling liquid (to taste). In a salad bowl, toss together the cooked noodles, the pickled carrot & cucumber, and a drizzle of olive oil. FRY THE MEATBALLS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). In the final 1 minute, baste the meatballs with ½ the sweet chilli dressing. Remove from the pan. DINNER IS READY: Make a bed of the loaded noodles, top with the fragrant meatballs, and drizzle over the remaining sweet chilli dressing. Garnish with the toasted sesame seeds.
What should be prepared from my kitchen to make Fragrant Ostrich Meatball Salad?
Black Sesame Seeds, Carrot, Cucumber, Free-range Ostrich Mince, Garlic Clove, Garlic Cloves, Mung Bean Vermicelli Noodles, Ostrich, Rice Wine Vinegar, Thai Sweet Chilli Sauce
How many calories does Fragrant Ostrich Meatball Salad have?
606 calories
How much fat content does Fragrant Ostrich Meatball Salad have?
grams
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