Skip to main content
Thai Spiced Lean Beef Meatballs
Thai Spiced Lean Beef Meatballs

Thai Spiced Lean Beef Meatballs

with fragrant jasmine rice

Tender green beans, succulent turkey mince and fragrant jasmine rice come together to make to-die-for dinner in this Thai-inspired beautifully spicy recipe.

Tags:
Spicy
Protein Rich
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)

240 grams

Irish Lean Beef Mince

Not included in your delivery

¼ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)2748 kJ
Energy (kcal)657 kcal
Fat13.3 g
of which saturates3.2 g
Carbohydrate95.4 g
of which sugars14.5 g
Dietary Fiber6.1 g
Protein37.3 g
Salt5.3 g
Potassium362.1 mg
Calcium59.3 mg
Iron1 mg
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
Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid

Cooking Steps

Cook the Rice
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. 
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).
Make the Meatballs
2
  • Add mince, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and half the Thai spice mix to a large bowl.
  • Season with pepper and mix together by hand. 
  • Roll into evenly-sized balls, 3-4 per person.
  • Pop the meatballs onto a lined baking tray. Bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.

NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘turkey’ with 'beef' where necessary.

Get Prepped
3
  • Trim and halve the green beans.
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Zest then quarter the lime.
  • Roughly chop the coriander (stalks and all).
Char the Green Beans
4
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once 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, stirring, until fragrant, 1 min.
Simmer the Sauce
5
  • Add the passata, the juice of two lime wedges (per 2P), half the coriander and 150ml water (per 2P). Stir to combine and simmer for 5-6 mins.
  • Once cooked, add the meatballs to the pan.
  • Season to taste with salt, pepper and sugar.
  • Stir the lime zest through the rice, fluffing it up as you go.

TIP: Add a splash of water if you feel the sauce is too thick.

Finish and Serve
6
  • Spoon the green beans and Thai style turkey meatballs into bowls.
  • Garnish with the remaining coriander.
  • Divide the lime rice between bowls and serve alongside.
  • Serve with remaining lime wedges for squeezing over.