Prep Time

35 minutes

Cook Time

25 minutes

Makes

Makes 12

Ingredients

500g lean beef mince
1 clove of garlic, crushed
¼ cup Buderim Crystallised Ginger, finely chopped
1 spring onion, finely sliced
½ cup coriander leaves, finely chopped
2 tbsp Tamari Soy Sauce
To Serve
12 fresh mint leaves
12 fresh basil leaves
12 butter lettuce leaves
Asian style chili sauce to serve

Method

  1. Place beef, garlic, Buderim Crystallised Ginger, spring onion, coriander and tamari in a bowl and mix until well combined.
  2. Using an ice cream scoop shape mixture into 12 balls. Place on a plate and cover with plastic wrap, refrigerate for 30 minutes or until ready to cook.
  3. Preheat oven grill to 200°C. Place meatballs onto a baking paper lined oven tray and grill for 20-25 minutes turning meatballs halfway during cooking time.
  4. Serve meatballs wrapped in lettuce, mint and basil leaves with a drizzle of chili sauce.

Helpful Notes

Tip: For extra spice, add 1-2 finely chopped chilies in step 1

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