Wednesday, February 4, 2009

Rice noodles with sweet-chilli meatballs

Wrap the meatballs in baby spinach or mint leaves for great cocktail food.

Ingredients (serves 3)

* 800g pork mince
* 2-3cm piece ginger, grated
* 2 garlic cloves, finely chopped
* 3 tbs (1/4 cup) gluten-free sweet chilli sauce,* plus extra to serve
* 3 tbs (1/4 cup) finely chopped coriander leaves
* 200g thin rice stick noodles (vermicelli)
* 1/2 telegraph cucumber, thickly sliced
* 1 small red onion, sliced
* 1/3 cup mint leaves

1. Preheat oven to 180°C. Lightly grease a baking tray. Use your hands to mix pork, ginger, garlic, 1 tbs sweet chilli sauce and half the coriander in a bowl. Roll into walnut-sized balls then bake on the tray for 20 minutes or until golden.
2. Place remaining sauce in a bowl. Use tongs to dip meatballs in sauce to coat, then return to oven for 5 minutes.
3. Meanwhile, cook noodles according to packet instructions. Drain and refresh in cold water. Combine cucumber, onion and mint. Divide noodles among bowls. Serve topped with meatballs and cucumber mix, with extra sauce to drizzle if desired.

Notes & tips
*We used gluten-free Trident sauce.

delicious. - Page 82
Recipe by Valli Little


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