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Thai Spiced Pork Meatballs

Thai Spiced Pork Meatballs

with fragrant jasmine rice
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Get 50% off your first box!
Calories
: 
661 kcal
Protein
: 
34.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
Serving amount

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Chilli

1 sachet(s)

Red Thai Style Paste

240 grams

Irish Pork Mince

5 grams

Coriander

150 grams

Green Beans

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 pack(s)

Passata

150 grams

Jasmine Rice

Not included in your delivery

¼ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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
Cholesterol0 mg
Salt4.32 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.
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid

Cooking steps

Cook the Rice
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).
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 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.
Prep the Veg
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.
Dish Up
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.
Meal right image

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