Ingredients
Staples
Method
1.Cut onion in half crossways; thinly slice one half into rings; finely chop other half. Using a julienne peeler, cut carrot into thin strips (see Test Kitchen tips). Combine vinegar and sugar in
a glass or stainless-steel bowl; season. Add sliced onion and carrot; toss to coat. Stand until required.
2.Wash coriander, paying particular attention to roots. Finely chop roots and stems; reserve leaves to serve.
3.Squeeze sausage meat from casings into a medium bowl. Add finely chopped onion and coriander root and stem mix; mix well to combine. Shape mixture into 20 balls.
4.Heat oil in a large frying pan over medium heat; cook meatballs, turning frequently, for 12 minutes, or until cooked through and browned.
5.Separate lettuce leaves; wash, then pat dry with paper towel. Place leaves on a platter. Drain pickled vegetables; divide among leaves.
Top each with two or three meatballs and reserved coriander leaves.
Not suitable to freeze or microwave.
Note
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