====== Tsukune Meatballs with Smashed Cucumber Salad ======
{{tag>Recipe GroundMeat LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Ground beef |
|  4  | ea | Scallions (75 g) |
|  1  | ea | Cucumber (200 g) |
|  1  | ea | Lime |
|  3  | cups | Spinach (95 g) |
|  2  | tbsp | Sesame seeds (11 g) |
|  2  | tsp | Tahini |
|  1  | tsp | Coconut milk |
|  2  | tbsp | Soy Sauce |
|  2  | tbsp | Toasted sesame oil |
|  1  | tsp | Grated ginger |
|  1  | tsp | Minced garlic |

  - Prep
    - Pat ground beef dry and crumble into a bowl
    - Separate green and white portions of scallions.  Cut greens into thin rounds. Mince whites.
    - Cut cucumber into quarters lengthwise, then into bite sized pieces.
    - Cut lime in half
    - Cut spinach into bite sized pieces
    - Grate Ginger
    - Mince Garlic
  - Cook
    - Combine soy sauce, sesame oil, ginger, and garlic into stir-fry sauce
    - Combine tahini and coconut oil into tahini-coconut sauce
    - Add Scallion whites, 1 tbsp stir fry sauce, and 1 tbsp cold water with ground beef and season well with salt and pepper.  Stir vigorously with a wooden spoon until "creamy".  Put bowl in freezer for 10 minutes.
    - Put cucumber, green scallions, and juice of half the lime in a plastic bag.  Smash the cucumber pieces with the back of a spoon.
    - Add tahini-coconut sauce, 1 tbsp stir-fry sauce, and sesame seeds and mix in bag.  Set aside
    - Scoop out meat mixture and form meatballs (use wet hands)
    - Fry the meatballs in a lightly oiled pan.  4 minutes on one side to set, 2 minutes on other side, then cook for 2 more minutes stirring frequently to cook through.
    - Remove from heat and add remaining stir-fry sauce.
    - To serve, toss spinach with the cucumber mixture and top with meatballs.