Combine the ingredients for meatballs in a bowl except Dalda Cooking Oil. Add all the ingredients to the chopper and set aside the grinded mixture. Roll the mixture into 1 ½ inch meatballs.
Heat Dalda Cooking Oil in a pan over medium heat. When Dalda Cooking Oil is medium hot, fry meatballs in batches until light golden brown but do not cook them completely. Remove them with a slotted spoon to a brown paper or any paper towel that can absorb excess oil.
Mix salad ingredients in a bowl.
Refrigerate salad and take out at least 10 minutes before serving.
In another bowl whisk together Dalda Olive Oil, brown sugar, Thai red chilies and dry herbs. Season with salt and pepper.
Add the oil vinaigrette to the salad bowl and toss until all the ingredients are properly coated. Top it up with meatballs and white cheese cut into cubes.
You can use these meatballs with spaghetti. Just boil spaghetti, add tomato paste, season it and serve hot, topped with delicious meatballs.