Thai Salad With Meatballs - cooking recipe

Ingredients

12 oz lean ground beef
2 tbsp sweet chili sauce
1 cup loosely packed cilantro leaves, chopped
1/2 None red onion, thinly sliced
3 None green onions, sliced diagonally
2 None tomatoes, cut into wedges
1 small cucumber, thinly sliced diagonally
1 None long red chili pepper, seeded and thinly sliced diagonally
1 head baby Romaine lettuce, leaves torn
1/2 cup mint leaves, torn
2 tbsp lime juice
1 tbsp brown sugar
2 tsp fish sauce

Preparation

Combine the ground beef, sweet chili sauce and 1/2 the cilantro in a large bowl. Season. With wet hands, form into 16 balls. Refrigerate the meatballs for 10 mins.
Meanwhile, combine the onion, green onion, tomato, cucumber, chili, lettuce, mint and remaining cilantro in a salad bowl.
For the dressing, whisk the lime juice, sugar and fish sauce in a small bowl. Set aside.
Lightly spray a nonstick skillet with no stick cooking spray and heat on medium. Cook the meatballs for 10-12 mins, rolling them in the pan so they keep their shape, until browned and cooked through.
Add the meatballs to the salad. Drizzle with the dressing and toss gently.