Plum and Ginger Glazed Meatballs with Pickled Carrot and Radish

Ingredients

• 16 Silver Fern Farms Pure Meatballs

Pickled Carrot and Radish:

• ½ cup rice vinegar
• 2 Tbsp caster sugar
• 1 clove garlic, finely chopped
• 1 carrot, finely julienned
• 1 bunch radish, julienned or finely sliced

Plum and Ginger Glaze:

• ½ cup Asian style plum sauce
• 1 Tbsp soy sauce
• 1 tsp grated ginger

To serve:

• 200g vermicelli rice noodles, cooked
• 1 baby cos lettuce or little gem lettuce, leaves separated
• Fresh coriander or mint
• Roasted peanuts, chopped
• Red chillies, sliced
• Lime wedges 

Method

To prepare the pickled vegetables, combine rice vinegar, caster sugar and garlic in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from heat and allow to cool.

Place the julienned carrot and radish into a non-metallic bowl. Add cooled vinegar mixture, stir to combine then set aside while preparing remaining ingredients.

Remove Silver Fern Farms Pure Meatballs from the freezer, cook in an air fryer, or stovetop following directions on the packet.

Meanwhile, to prepare the glaze. Place plum sauce, soy sauce and ginger in a small bowl. Stir to combine. Once the meatballs are cooked, toss the glaze through the meatballs.

To serve, divide noodles among 4 serving bowls. Top with pickled vegetables and pickling liquid. Spoon 4 meatballs and some glaze into each bowl then garnish with the lettuce leaves, coriander or mint, peanuts and chillies. Serve with lime wedges.