Carb Smart Lemongrass Beef Meatballs
with Creamy Lime Sauce and Asian-Style Slaw
Vietnamese food is typically fresh and vibrant, and this carb-smart meal is no exception! Tender beef meatballs flavoured with lemongrass are stars of the show. A crunchy Asian-style coleslaw with baby spinach and a fragrant, umami-rich dressing, featuring punchy fish sauce, is the perfect side to transport you to paradise!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Coleslaw Cabbage Mix
(Contains Egg, Sulphites, Mustard)
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Remove outer layer of lemongrass, then halve lengthwise. Place lemongrass on a cutting board, cut-side down. Using a rolling pin or heavy pan, carefully crush lemongrass to bruise it, then chop very finely.Make a small cut in the package of crispy shallots. Using a rolling pin or heavy pan, crush crispy shallots in their package until broken into fine crumbs.Line a baking sheet with parchment paper.
Add lemongrass, half the crispy shallots, beef and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Roll beef mixture into 10 equal-sized meatballs (20 for 4 ppl).
Arrange meatballs on the prepared baking sheet.Roast in the top of the oven until golden-brown and cooked through, 12-14 min.**
Meanwhile, finely chop cilantro.Zest, then juice lime.Combine mayo, half the lime zest, salt and pepper in a small bowl.
Add fish sauce, remaining lime zest, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) lime juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.Add coleslaw cabbage mix and spinach, then toss to coat.
Divide slaw between plates and serve meatballs alongside. Dollop creamy lime sauce over meatballs.Sprinkle cilantro and remaining shallot crumbs over top.