Teriyaki Meatball Salad Cups


Teriyaki Meatball Salad Cups

  • 15 minutes
  • 20 minutes
  • 4 serves


300g Jasmin or Basmati rice
2 tbsp honey
3 tbsp soy sauce
4 tbsp mirin
2 tbsp rice wine vinegar
small thumb fresh root ginger, grated
1 garlic clove, minced
1 tsp cornflour
1 tsp olive or rapeseed oil
395g pack Scan meatballs
4 Little gem lettuces, leaves picked
3 spring onions, finely chopped
2 tbsp toasted sesame seeds
Small handful coriander, roughly chopped
1 lime, cut into wedges


Cook the rice according to packet instructions.

In a small bowl, whisk together honey, soy sauce, mirin, rice wine vinegar, grated ginger and garlic.

In a separate and even smaller bowl, mix the cornflour with 1 tbsp of water, stirring until milky and all lumps have disappeared. Add to the teriyaki sauce and set aside.

Heat the oil in a large frying pan and add the meatballs. Fry for about 5-7 minutes, until just starting to go golden. Add the sauce and heat through over a low heat until thick and really sticky – a couple of minutes.

To serve, lay out the remaining ingredients on your table. Let everyone help themselves to make the lettuce cups by topping each leaf with a spoonfull of rice, a couple of meatballs, spring onions, sesame seeds and coriander.

Squeeze over a little lime and dig right in.

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