Pheasant meatball salad
These meatballs can be served in a salad, a flatbread or added to your favourite pasta sauce.
Ingredients
- 500 g Minced pheasant or partridge
- 250 g Pork mince 10% or more fat or minced pork belly
- 1 stalk Fresh lemongrass (smashed and minced, 1 tablespoon) or lemongrass paste
- 4 tsp Fresh ginger, grated
- 1 clove Garlic, minced
- 2 tsp Fish sauce
- 1 1/2 tsp Lime zest
- 1 tbsp Vegetable oil
To serve
- Red cabbage, sliced
- Micro greens
- Carrots, grated
- 6 Radish
- Lime
Instructions
- In a large bowl, combine pheasant, lemongrass, ginger, garlic, fish sauce,and lime zest.
- Using damp hands, form into twenty 1 1/2-inch meatballs.
- In a large frying pan, heat oil over medium-high heat
- Add meatballs. Cook for 12 to 15 minutes or until done (73 degrees c), turning occasionally.
- Serve meatballs with cabbage, carrots, radishes, and lime wedges. Drizzle with lime juice.
Notes
Double the recipe and freeze extras, for nights you don’t have time to cook. Store individual portions in freezer bags for up to 3 months. To reheat, thaw in the refrigerator, then place in a skillet with a little broth. Simmer, covered, until heated through.
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