Spicy Thai Meatballs

Name: Spicy Thai Meatballs with fragrant jasmine rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 150 grams Green Beans; 1 sachet(s) Red Thai Style Paste; 2 sachet(s) Thai Style Spice Mix; 1 unit(s) Chilli; 1 unit(s) Lime; 5 grams Coriander; 150 grams Jasmine Rice; 1 pack(s) Passata; 1 pack(s) Breadcrumbs; 250 grams Irish Beef Mince; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Sugar

with fragrant jasmine rice

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Tender charred green beans, juicy pork mince meatballs and fragrant jasmine rice come together to make a truly special meal in this Thai-inspired beautifully spicy recipe.

Tags:

Spicy

Allergens:

Wheat

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Green Beans

1 sachet(s)

Red Thai Style Paste

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Chilli

1 unit(s)

Lime

5 grams

Coriander

150 grams

Jasmine Rice

1 pack(s)

Passata

1 pack(s)

Breadcrumbs

(Contains: Wheat)

250 grams

Irish Beef Mince

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)3249 kJ

Energy (kcal)777 kcal

Fat26.9 g

of which saturates9.5 g

Carbohydrate95 g

of which sugars14.6 g

Dietary Fiber6.1 g

Protein35.1 g

Cholesterol0 mg

Salt4.47 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Pan with Lid

•Pot with Lid

Cooking Steps

Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower heat to medium, cover with the lid and cook for 12 mins.
Once cooked, remove the pot from the heat.
Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Trim and halve the green beans.
Halve the chilli and discard the core and seeds. Finely chop.
Zest the lime then cut into quarters.
Roughly chop the coriander (stalks and all).

To a large bowl, add mince, breadcrumbs, 2 tbsp water, ¼ tsp salt (double both for 4p) and half the Thai spice mix.
Season with pepper and mix together by hand.
Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Place a large pan over medium-high heat with a drizzle of oil.
Once hot, fry the meatballs until browned all over and cooked through, 6-8 mins. Once cooked, remove from the pan.

Return the pan to medium-high heat with another drizzle of oil if necessary.
Once the pan is hot, fry the green beans until starting to char, 2-3 mins.
Season with salt and pepper.
Stir in the red Thai paste, remaining Thai spice mix and chilli (use less if you don't like spice).
Cook until fragrant, 1 min.

Add the passata, half the coriander and 150ml water. Stir to combine.
Return the meatballs to the pan.
Cover with a lid and leave to simmer for 8-10 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Stir through the juice of two lime wedges (double for 4p). Season to taste with salt, pepper and sugar.
Stir the lime zest through the rice, fluffing it up as you go.