Vietnamese-Inspired Meatball Pitas with Ponzu Mayo
with rainbow salad & Thai basil- Gluten
- Tarwe
- Soja
- Zwaveldioxide en sulfiet
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Mosterd
- Soja
Basil comes in many different varieties, the most common being red, lemon and Thai. Thai basil has an anise-like aroma and gives your dish a more authentic flavour to what you'd find in many Asian cuisines.
Ingredients
4 piece
Beef-pork meatballs with Thai seasoning
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
100 g
Rainbow slaw mix
½ piece
Cucumber
2.5 piece
Pita bread
(Contains: Gluten, Tarwe)
10 g
Ponzu
(Contains: Tarwe, Soja, Zwaveldioxide en sulfiet)
5 g
Thai basil
Not included in your delivery
½ tablespoon
White wine vinegar
½ tablespoon
Water for the sauce
1 teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Place the pitas on a parchment-lined baking sheet and bake for 4 - 6 minutes, or use a toaster.
- Heat a clean frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes, or until evenly browned.
- Reduce the heat to medium-low, then add the ketjap and the water for the sauce. Cover with the lid and fry for a further 5 - 6 minutes, or until the meatballs are done.
- Slice the cucumber into crescents.
- In a salad bowl, combine the white wine vinegar with the sugar.
- Add the rainbow slaw mix and the cucumber to the salad bowl and toss to combine. Season to taste with salt and pepper.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
- Roughly chop the Thai basil.
- In a small bowl, mix the mayonnaise with the ponzu.
- Cut open the pitas.
- Spread some of the ponzu mayo inside each pita.
- Stuff the pitas with the fillings and top with the rest of the ponzu mayo.
- Serve any remaining salad on the side and garnish with the Thai basil.
