Solo: Herby Salad & Spiced Meatballs

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Solo: Herby Salad & Spiced Meatballs

Spicy beef meatballs with zesty cauliflower, tomato and mint tabbouleh.

Ingredients to serve 1

  • 125g x steak mince
  • ⅛ x onion – chop finely
  • ¾ clove x garlic – crush, peel and chop finely
  • ½ tsp x Spiced Meatball Mix
  • ¼ x fresh chilli – remove seeds, chop finely
  • ¼ x cauliflower – grate coarsely
  • ¼ x red onion – chop finely
  • 1 x tomato – dice finely
  • 5g x parsley – chop roughly
  • 3g x mint – tear
  • ¼ x lemon
  • 1 x radish – slice thinly
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above. Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 2

In a large bowl, mix these ingredients for the salad: cauliflower, red onion, parsley, mint, tomato. Drizzle olive oil and the juice from the lemon over the salad and season with salt and pepper to taste. Toss to combine.

Step 3

In a separate bowl, combine the steak mince, Spiced Meatball Mix, onion, chilli and season generously with salt and pepper. Roll the mixture into small meatballs (roughly 1½ tbsp of mince per meatball).

Step 4

Heat a large pan with a little olive oil over medium to high heat. Place the meatballs in the pan – don’t overcrowd the pan, rather cook in batches. The oil should sizzle when you start placing the balls in the pan. Fry the meatballs for about 7 minutes and keep moving them in the pan so they become golden.

Step 5

Serve the salad with the meatballs on top and garnish with your radish and zest.