Michelle Reed
Food & Wine

Meatball salad with pineapple salsa

Fire up your tastebuds with this quick smart meatball salad and pineapple salsa recipe. The salsa puts a refreshing twist on this dish.

Serves: 4-6

Ingredients:

For the pineapple salsa

Method:

1. Put the breadcrumbs and milk in a mixing bowl and let the milk soak into the breadcrumbs. Add the mince, salt, garlic and cumin and mix well. Form into 16 small meatballs and flatten them slightly.

2. Put the lettuce, watercress, avocados and tomatoes on to a serving platter. Heat some oil in a large frying pan over moderate heat and fry the meatballs in batches for about 4 minutes on each side until cooked and browned.

3. To make the pineapple salsa, put the onion, chilli and 1 tablespoon of the lime juice in a small saucepan and cover with water. Bring to the boil over moderate heat and boil until the water has almost completely evaporated. Remove from the heat and cool.

4. Add the sugar, crushed pineapple, grapeseed oil, zest and remaining juice and mix well. Season with salt to taste.

5. To serve, top the vegetables on the platter with the meatballs, spoon the salsa over the top and serve with lime halves for squeezing and warmed flour tortillas and sour cream on the side.

Written by Ray McVinnie. Appeared on Stuff.co.nz.

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Tags:
food, recipe, salad, lunch, meatball