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
12 fresh mint leaves
12 fresh basil leaves
12 butter lettuce leaves
Asian style chili sauce to serve
- Place beef, garlic, Buderim Crystallised Ginger, spring onion, coriander and tamari in a bowl and mix until well combined.
- 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.
- 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.
- 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