Meatball and Root Vegetable Salad
Serves: 6
Prep time: 25 minutes
Cook time: 45 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 500g lean beef mince
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 large parsnip, cubed
- 1 medium sweet potato, cubed
- 2 tablespoons olive oil
- ½ cup light coconut cream
- 2 tablespoons water
- 1 punnet cherry tomatoes, halved
- 2 corn on the cob, cut into 6 pieces
- 4 spring onions, thinly sliced
- 1 cup shredded green cabbage or wombok
Method:
- PREHEAT oven to 180C.
- ADD mince, egg, breadcrumbs, garlic powder, paprika, salt and pepper to a large bowl and mix well.
- FORM beef mixture into small balls, roughly golf ball sized.
- ARRANGE meatballs in a large baking dish with the parsnip and sweet potato.
- DRIZZLE olive oil on top until meatballs and vegetables are coated.
- BAKE in oven for 30 minutes, turning halfway through.
- MIX coconut cream and water in a bowl until smooth.
- REMOVE baking dish from oven and add in coconut cream, tomatoes, and corn.
- BAKE for a further 15 minutes then remove from oven and arrange on a platter.
- TOP with spring onions and cabbage and serve.
What's Great About It:
This colourful dish is perfect for the whole family! The coconut milk makes the meatballs extra moist and adds a delicious flavour to the dish. Easily swap out the sweet potato and parsnip for your root vegetables of choice – turnips, swede and taro all work well.
