GINGER BEEF BALLS WRAPPED IN HERBS
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 200C. 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.
Tip: For extra spice, add 1-2 finely chopped chilies in step 1.