Spicy pork meatballs with carrot and coriander salad

Spicy meatballs never looked so good, thanks to this 30-minute weeknight winner.

INGREDIENTS
500g extra lean pork mince
2 teaspoons finely grated fresh ginger
3 teaspoons sambal oelek
2 teaspoons fish sauce
2 tablespoons chopped fresh coriander, plus 1/2 cup whole leaves, extra
2 teaspoons extra virgin olive oil
100g baby spinach leaves
2 carrots, peeled into ribbons
1 Lebanese cucumber, peeled into ribbons
4 radishes, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon brown sugar
260g (2 cups) cooked quinoa, to serve

METHOD
Step 1
Combine the pork, ginger, 2 tsp sambal oelek, 1 tsp fish sauce and chopped coriander in a bowl. Use clean hands to roll tablespoonfuls of mixture into 24 balls. Place on a lined plate.

Step 2
Heat 1 tsp oil in a large non-stick frying pan over medium heat. Cook the meatballs, in batches, turning, for 5-6 minutes or until golden and cooked through.
Step 3
Meanwhile, combine the spinach, carrot, cucumber, radish and extra coriander leaves in a large bowl. Place the lime juice, sugar, remaining sambal oelek and oil in a small bowl. Stir until sugar dissolves.
Step 4
Serve the meatballs with the carrot salad, steamed quinoa and drizzled with the dressing.