I took a few liberties in creating this composed Asian Meatball Salad. Let’s call it Asian-inspired, shall we? 🙂 I am loving these arranged salads lately and this one couldn’t be simpler! The “meat”balls are actually made from mashed red kidney beans, a vegetarian corn muffin mix and your favorite Asian salsa* (drained of any juices). That’s it! This take on my 3 Ingredient Red Bean Burgers was an experiment of sorts, but it absolutely works.
The sauce I created was a Hoisin-based combination, but you could use pretty much any complementary flavor combination of salsa and sauce you prefer. For instance, a pineapple-based salsa with a sweet and sour sauce. That sounds pretty amazing, right?
Mashed red kidney beans are combined with your choice of Asian salsa* (be sure to drain all juices) and vegetarian corn muffin mix. I don’t know why this works, it just does. Using a small cookie scoop and damp hands, form these little balls. They bake at 350 degrees until golden on the bottom and firm to the touch. I promise, you can’t even taste the beans. But what you can taste is a subtle corn and salsa flavors. But the star of this show is the sauce.
The Hoisin sauce is comprised of rice vinegar, soy sauce, sesame oil, minced garlic, ground ginger and of course, Hoisin sauce. If you are having trouble finding the vegetarian sauce, do a Google or Amazon search and you’ll find it. Also, my grocery store readily carries the Jiffy brand vegetarian corn muffin mix, but you can also get that on Amazon.
I chose to add green cabbage, red onion, rice noodles (I buy this brand in my local grocery store), carrots and radishes to my Asian Meatball Salad along with a few slices of lime. The sauce will make enough for you to toss the balls in as well as to serve extra on the side for dressing. Finally, garnish your plate with fresh parsley.
These “meat”balls turned out so well, I am already planning more flavor combinations for the future!
*UPDATE: I have updated the recipe to include an Asian Salsa recipe per readers request 🙂
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