Asian Beef Meatballs

Steps

1. Preheat oven grill to high. Bring a half full kettle to the boil. Line an oven tray with baking paper. Prepare mint and meatball ingredients. Place edamame beans in a small, heat-proof bowl and cover with boiling water. Leave for 3-4 minutes then drain, rinse under cold water and leave to drain well.
2. In a medium bowl, combine all peanut dressing ingredients and season lightly to taste. Set aside.
3. In a medium bowl, combine all Asian beef meatball ingredients with a pinch of salt and mix well. Using damp hands, shape mixture into 4 small balls. Place on prepared tray and grill (on middle-upper rack) for 8-10 minutes, turning once, until cooked through.
4. Very thinly slice onion (if using); thinly slice cabbage until you have about 1 cup worth; thinly slice capsicum. Add all to bowl with peanut dressing and drained edamame and set aside. Just before serving, toss to combine and season to taste.
5. Add boiling water to pottle of satay sauce and stir to reach a smooth consistency. Once meatballs are cooked, remove from oven and toss to coat in cooking juices.
6. TO SERVE pile edamame salad onto a plate. Top with Asian beef meatballs, drizzle over satay sauce and sprinkle over mint and peanuts.