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Spicy Thai Pork Meatballs

Spicy Thai Pork Meatballs

on Cilantro-Lime Rice

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Tender pork meatballs simmer in a creamy coconut sauce, bringing bright and spicy Thai flavours, to warm up any chilly night!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

113 g

Shanghai Bok Choy

160 g

Sweet Bell Pepper

30 g


7 g


1 unit


330 mL

Coconut Milk

1 tbsp

Thai Seasoning


¼ cup

Panko Breadcrumbs


1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp


½ tsp


¼ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1070 kcal
Fat62 g
Saturated Fat35 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber5 g
Protein34 g
Cholesterol80 mg
Sodium600 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Bring 1 ¼ cups water (dbl for 4 ppl) to a boil in a covered medium pot. Core, then cut bell pepper into 1/2-inch pieces. Roughly chop cilantro. Zest half the lime (NOTE: whole lime for 4ppl). Cut lime into wedges. Peel, then mince or grate ginger.


Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, combine pork with breadcrumbs, half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll pork mixture into equal 1 ½ -inch meatballs (NOTE: You should have 8 for 2ppl or 16 for 4ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of oven, until golden and cooked through, 12-14 min.**


While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until beginning to soften, 2-3 min. Add bok choy and cook, stirring often until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat then transfer veggies to a plate. Cover to keep warm.


Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl) then remaining ginger and Thai seasoning. Cook, stirring often, until fragrant, 30 sec. Add coconut milk, broth concentrate, 1/2 cup water and 1/2 tsp sugar (dbl both for 4ppl). Simmer until thickened slightly, 4-5 min.


Add meatballs to pan with sauce, tossing to combine, 1 min. Fluff rice with a fork. Stir in lime zest and half the cilantro. Season with salt. Divide rice between plates. Top with veggies, meatballs and sauce from the pan. Sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired.