Preheat oven to 200°C. Spray an oven tray lightly with oil.
Combine all meatball ingredients in a large bowl. Use clean hands to mix well, and divide into 16 portions.
Roll mince mixture into balls and arrange on prepared tray. Bake 14 - 16 mins, or until cooked through. Meatballs will be soft, but are done when the centre is cooked through.
Thinly slice kale leaves. Use a vegetable peeler to slice cucumber into ribbons. Cut beans into bite-sized pieces. Toss kale, cucumber, beans, carrot and mint in a large bowl.
In a jug or small bowl, whisk peanut butter through chilli sauce with 1 tbsp water. Whisk in additional water to achieve a thick but pourable dressing. Add dressing to salad and toss well. Sprinkle with toasted nuts. Serve meatballs with salad.
Mixture can also be formed into 4 burger patties or 8 rissoles.
Meatballs can be made in advance and stored, covered in the refrigerator for up to 4 hours.