Tsukune Meatballs with Smashed Cucumber Salad

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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
  1. Prep
    1. Pat ground beef dry and crumble into a bowl
    2. Separate green and white portions of scallions. Cut greens into thin rounds. Mince whites.
    3. Cut cucumber into quarters lengthwise, then into bite sized pieces.
    4. Cut lime in half
    5. Cut spinach into bite sized pieces
    6. Grate Ginger
    7. Mince Garlic
  2. Cook
    1. Combine soy sauce, sesame oil, ginger, and garlic into stir-fry sauce
    2. Combine tahini and coconut oil into tahini-coconut sauce
    3. 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.
    4. Put cucumber, green scallions, and juice of half the lime in a plastic bag. Smash the cucumber pieces with the back of a spoon.
    5. Add tahini-coconut sauce, 1 tbsp stir-fry sauce, and sesame seeds and mix in bag. Set aside
    6. Scoop out meat mixture and form meatballs (use wet hands)
    7. 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.
    8. Remove from heat and add remaining stir-fry sauce.
    9. To serve, toss spinach with the cucumber mixture and top with meatballs.