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 Meatballs with Quinoa & Rainbow Veg
Easy to make, easy to eat – meatballs are the ultimate comfort food. Make yours with free-range British pork and Thai satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy carrot, pepper and spring onion salad.
High protein
8 plants
Serving size
Ingredients
- 80g mixed salad leaves
- 4 spring onion
- 2 carrot
- 2 pepper
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 50g honey
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 500g free-range pork mince
- 2 unwaxed lime
- 1 handful of fresh coriander
- 80g sugar snap peas
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 650
Protein: 36g
Carbs: 49g
Fat: 35g
Satay Pork Meatballs with Quinoa & Rainbow Veg
Easy to make, easy to eat – meatballs are the ultimate comfort food. Make yours with free-range British pork and Thai satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy carrot, pepper and spring onion salad.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 large bowls, a small bowl, a sieve, a peeler & a grater
Cook the quinoa & sugar snaps
- Add the quinoa to the saucepan and boil for 13-14 mins
- Add the sugar snap peas in the final 2 mins of cooking, then drain together
Make the meatballs
- Finely chop the coriander. Zest and halve 1 lime
- In a large bowl, mix together the pork mince, lime zest and half the coriander. Season with a good pinch of salt and pepper and shape the mince into 16 meatballs
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the meatballs and cook for 19 mins, turning frequently, until golden brown and cooked through
Make the satay sauce
- In the small bowl, combine the peanut butter with the honey, half the tamari, the juice from the halved lime and 2 tbsp hot water
- Thinly slice the peppers. When the meatballs have 5 mins remaining, add the pepper to the pan and continue cooking, until softened
Build the salad
- Peel the carrots into ribbons. Thinly slice the spring onions
- When everything's ready, add both to the other large bowl and toss with the salad leaves, quinoa, sugar snaps, pepper, remaining tamari, juice from the remaining lime, 1 tsp oil and a pinch of salt
Plate up
- 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
- Share the quinoa salad between bowls. Top with the meatballs and drizzle over the satay sauce. Garnish with the remaining coriander
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