Spicy Pork Meatballs with Cucumber & Radish Salad

  • 15min prep
  • 10min cook
  • 4 Servings


  • Cucumber & Radish Salad


  • 500g extra lean pork mince

  • 2 teaspoons finely grated fresh ginger

  • 3 teaspoons sambal oelek

  • 2 teaspoons fish sauce

  • 2 tablespoons chopped fresh coriander, plus ½ cup whole leaves, extra

  • 2 teaspoons extra virgin olive oil

  • 1 tablespoon fresh lime juice

  • 1 teaspoon brown sugar

  • 260g (2 cups) cooked quinoa, to serve


  • Combine the pork, ginger, 2 teaspoon sambal oelek, 1 teaspoon fish sauce and chopped coriander in a bowl. Use clean hands to roll tablespoonfuls of mixture into 24 balls. Place on a lined plate.

  • Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook the meatballs, in batches, turning, for 5-6 minutes or until golden and cooked through.

  • Place the lime juice, sugar, remaining sambal oelek and oil in a small bowl. Stir until sugar dissolves.

  • Serve the meatballs with the Cucumber & Radish Salad, steamed quinoa and drizzled with the dressing.

↓ This is a component-based recipe. ↓

Cucumber & Radish Salad


  • 100g baby spinach leaves

  • 2 carrots, peeled into ribbons

  • 1 Lebanese cucumber, peeled into ribbons

  • 4 radishes, thinly sliced

  • 8 cherry tomatoes


  • Combine the spinach, carrot, cucumber, radish and extra coriander leaves in a large bowl.