1 tablespoon olive oil
2 x 400g packets beef and lamb meatballs
300g bag fine cut coleslaw
60g bag baby spinach leaves
Kewpie mayonnaise and steamed rice, to serve
Sliced green spring onions and toasted sesame seeds, to garnish
1/3 cup salt-reduced soy sauce
1/3 cup ponzu sauce
2 tablespoons brown sugar
1 tablespoon white vinegar
1 teaspoon sesame oil
Heat oil in a large, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 8 minutes, or until cooked through. Remove.
To make sauce, combine all ingredients in same, clean frying pan over a medium heat. Bring to boil. Gently boil for 1 minute, or until thick and glossy. Return meatballs. Cook, stirring until coated. Remove pan from heat.
Meanwhile, combine coleslaw and spinach in a large bowl. Toss well. Drizzle with mayonnaise.
Serve meatballs with spinach slaw and steamed rice. Garnish with onions and sesame seeds.
TIP! Ponzu sauce is sweet, sour and salty, citrus-infused soy sauce available in the Japanese section of major supermarkets or Asian grocers.