Baked meatballs with springtime salad
lean pork mince
lean beef mince
25 g, (1/4 cup)
½ cup(s), grated, coarsely grated
½ medium, coarsely grated
2 bunch(es), cut into 4cm lengths
frozen green peas
½ cup(s), (60g)
2 medium, peeled into ribbons
baby spinach leaves
shaved parmesan cheese
⅓ cup(s), (25g)
- Preheat oven to 200°C. Place pork and beef mince, breadcrumbs, egg, carrot and onion in a large bowl. Season with salt and pepper. Use clean hands to mix until well combined. Roll level tablespoonfuls of mixture into 16 balls. Place meatballs on a baking tray. Bake for 20 minutes or until lightly golden.
- Meanwhile, cook asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green. Drain. Refresh in a bowl of iced water until cool to retain the bright green colour. Drain and pat dry with paper towel.
- Place asparagus, peas, zucchini and baby spinach in a large bowl. Season. Combine olive oil, lemon juice and balsamic vinegar in a small bowl. Add to salad and toss to combine.
- Divide salad among serving plates. Top with meatballs and parmesan.