The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Satay Pork Meatball Traybake with Brown Rice Noodles & Peanut Sauce
A deliciously simple, one-tray wonder. You'll bake Thai-spiced free-range pork meatballs with red onions and tomatoes. Pour over a sticky peanut butter, tamari and sweet honey sauce. Finish with brown rice noodles and a wedge of lime. Easy-peasy.
High protein
Family classics
Serving size
Ingredients
- 25g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 courgette
- 2 onion
- 6 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 1 unwaxed lime
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 pak choi
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 500g free-range pork mince
Nutritional Information
Calories: 611
Protein: 34g
Carbs: 54g
Fat: 29g
Satay Pork Meatball Traybake with Brown Rice Noodles & Peanut Sauce
A deliciously simple, one-tray wonder. You'll bake Thai-spiced free-range pork meatballs with red onions and tomatoes. Pour over a sticky peanut butter, tamari and sweet honey sauce. Finish with brown rice noodles and a wedge of lime. Easy-peasy.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a large baking tray with parchment paper
- Pull out a large saucepan, a large bowl, a measuring jug & a sieve
Make the meatballs
- Peel and cut each onion into 8 wedges. Dice the courgette into 1cm chunks
- In the large bowl, combine the pork mince with half the Thai curry paste and a pinch of salt and pepper
- Mix and form into 16 meatballs. Place onto the lined baking tray, along with the onion wedges and courgette
- Drizzle over 1 tbsp oil and season with salt and pepper. Bake for 10 mins
Add the sauce
- Meanwhile, trim and cut the pak choi into bite-sized pieces
- Mix the peanut butter in the measuring jug with 2 tbsp boiling water to make a thick paste
- Slowly mix in 100ml hot water until dissolved, then add the tamari, ginger & garlic paste, honey and remaining Thai curry paste
- After 10 mins, add the pak choi to the meatball tray. Bake for another 11-12 mins, until the meatballs are cooked through and the veg is soft
Time to noodle
- Bring the large saucepan with salted hot water to a boil. Once boiling, add the noodles and gently separate with a fork. Boil for 3-4 mins, until cooked. Drain, then rinse under hot water and return to the pan
Last bits
- Halve the lime
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- When ready, add the veg, peanut sauce and the juice from half the lime to the noodles. Mix well, until everything is coated in the sauce. Toss in the cooked meatballs, and add a splash of water if needed
Plate up
- Serve the satay pork meatballs and noodles into bowls. Drizzle over any remaining sauce from the pan. Garnish with the remaining lime, cut into wedges
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