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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!

Allergens:Sesame/SésameWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

¾ cup

Jasmine Rice

113 g

Shanghai Bok Choy

160 g

Sweet Bell Pepper

30 g

Ginger

7 g

Cilantro

1 unit

Lime

330 mL

Coconut Milk

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

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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1

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.

2

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.

3

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.**

4

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.

5

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.

6

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.