Thai Spiced Pork Meatballs
with fragrant jasmine rice
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Protein Rich
Allergens:
Cereals containing gluten
•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
5 grams
Coriander
150 grams
Jasmine Rice
1 pack(s)
Passata
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
240 grams
Irish Pork 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)2766 kJ
Energy (kcal)661 kcal
Fat16.7 g
of which saturates6.1 g
Carbohydrate96.9 g
of which sugars14.8 g
Dietary Fiber6 g
Protein34.9 g
Salt4.3 g
Potassium247.5 mg
Calcium53.7 mg
Iron0.9 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
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Cooking steps
1
- 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).
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 well together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the meatballs until browned all over, 5-6 mins.
3
- Meanwhile, trim and chop the green beans widthways into small pieces. Halve and deseed the chilli. Finely chop.
- Roughly chop the coriander (stalks and all).
- Add green beans, remaining Thai spice and chilli (use less if you don't like spice) to the pan. Fry for 1 min.
- Pour in passata, red Thai paste, 100ml water (per 2P) and half the coriander. Cover and cook until meatballs are cooked, stirring occasionally, 5-6 mins.
- Loosen the sauce with a splash of water if necessary.
4
- Season your dish to taste with salt, pepper and sugar.
- Divide the rice between bowls and top with the Thai spiced meatballs.
- Scatter remaining coriander over the top.
