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.
Pork Meatballs with Thai-style Rice Salad & Satay Dressing
Easy to make, easy to eat – meatballs are the ultimate street food. Make yours with free-range British pork and Thai satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy cucumber, pepper and spring onion salad.
High protein
9 plants
Serving size
Ingredients
- 20g mixed salad leaves
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g sugar snap peas
- 1 handful of fresh coriander
- 1 spring onion
- 1 midi cucumber
- 1 pepper
- 300g free-range pork mince
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 15ml hot honey (honey, chilli extract)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
Nutritional Information
Calories: 698
Protein: 41g
Carbs: 44g
Fat: 39g
Ingredients
- 15ml hot honey (use half) (honey, chilli extract)
- 80g sugar snap peas (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 midi cucumber (use half)
- 1 pepper (use half)
- 20g mixed salad leaves (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 spring onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 150g free-range pork mince
Nutritional Information
Calories: 711
Protein: 40g
Carbs: 45g
Fat: 40g
Pork Meatballs with Thai-style Rice Salad & Satay Dressing
Easy to make, easy to eat – meatballs are the ultimate street food. Make yours with free-range British pork and Thai satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy cucumber, pepper and spring onion salad.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a large bowl, a measuring jug & a grater
Make the sauce & meatballs
- Zest and halve the lime
- In the measuring jug, add the peanut butter and 40ml hot water (20ml for 1 person) and mix until smooth. Add half the honey, half the chilli paste (use less for less heat), half the tamari, the juice from half the lime and a pinch of salt and pepper
- In the large bowl, combine the pork with the lime zest, the remaining honey and chilli paste (use less for less heat). Season with salt and pepper. Mix and form into 10 even-sized meatballs (5 for 1 person)
Fry the meatballs & do the prep
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 5 mins, turning occasionally, until brown all over. Transfer to the lined baking tray and bake for 11 mins, until the meatballs are cooked through
- Meanwhile, thinly slice the pepper. Slice the cucumber lengthways, then cut into 1/2cm half-moons. Thinly slice the onion, keeping the white and green parts separate. Roughly chop the coriander
Fry the veg
- Wash and dry the large bowl
- Reheat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pepper and cook for 2-3 mins. Add the spring onion whites and sugar snap peas and cook for a further 2 mins. Add the rice and a splash of water, breaking up the rice with a wooden spoon. Cook for 2-3 mins, until piping hot. Transfer to the large bowl and allow to cool slightly
Bring it all together
- Add the remaining tamari, the juice of half the lime and half the coriander to the large bowl along with the salad leaves. Toss gently to combine and season to taste
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
- Toss the meatballs with half of the satay sauce
- Share the rice salad between bowls. Top with the meatballs and drizzle over the remaining satay sauce. Garnish with the remaining coriander and spring onion greens
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