Smart Thai Plant-Based Ground Protein Meatball Salad
with Pineapple and Sweet Chili Sauce- Wheat
- Milk
- Sesame
- Sulphites
- Fish
- Sesame
- Soy
- Sulphites
- Tree nuts
- Mustard
- Gluten
- Milk
- Peanuts
- May contain traces of allergens
- Wheat
- Fish
- Crustaceans
- Egg
- Triticale
Tender plant-based ground protein meatballs are the highlight of a vibrant, fresh and sweet-savoury salad packed full of bold Thai flavours. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Plant-based ground protein (water, TMRW™ protein (pea protein isolate, oat flour, brown rice protein concentrate), TMRW™ blend (cooked kidney beans, cooked yellow split peas, hulled sunflower seeds), expeller pressed canola oil, refined coconut oil, natural flavours (containing yeast extracts, salt, spice extracts), methylcellulose, pea protein isolate, beet powder, potato starch, nutritional yeast, dried vinegar, sunflower lecithin, coriander powder, black pepper, paprika, apple cider vinegar, onion powder, garlic powder, agar, sea salt, bay leaf) • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Pineapples • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites).
Ingredients
250 g
Plant-Based Ground Protein
95 g
Pineapple
1 unit(s)
Sweet Bell Pepper
113 g
Spring Mix
1 unit(s)
Lime
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Peanuts)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Wheat, Fish, Crustaceans, Egg)
1 tbsp
Thai Seasoning
(Contains: Milk, Sesame, Sulphites May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Mustard, Milk, Peanuts, Wheat, Triticale)
1 tbsp
Fish Sauce
(Contains: Fish May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Mustard, Gluten, Milk, Wheat, Fish, Crustaceans, Egg)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Reserve half the crispy shallots in a small bowl. Set aside. Keep remaining shallots in the package, fold the open side over to close, then using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in the package until broken into fine crumbs.
- Line a baking sheet with parchment.
- Add plant-based ground protein, Thai seasoning and crispy shallot crumbs to a medium bowl. Season with 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper, then combine.
- Roll plant-based ground protein mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- When done, toss meatballs with sweet chili sauce in another medium bowl.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut pineapple into 1/4-inch pieces.
- Zest, then juice lime.
- Meanwhile, add fish sauce, 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- When the meatballs are almost done, add pineapple, peppers and spring mix to the bowl with dressing, then toss to coat.
- Divide salad between plates. Top with plant-based ground protein meatballs.
- Sprinkle remaining crispy shallots over top.
- Spoon any remaining sweet chili sauce over salad.
If you've opted to get plant-based ground protein, prepare and cook it the same way as the turkey, until cooked through.**
