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.
Free-range Satay Pork Meatballs with Thai-style Salad
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 carrot, pepper and spring onion salad.
High protein
8 plants
Serving size
Ingredients
- 2 spring onion
- 40g sugar snap peas
- 25g honey (use half)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 300g free-range pork mince
- 1 carrot
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 80g quinoa (Quinoa 100%)
- 1 pepper
- 40g mixed salad leaves
- 1 unwaxed lime
- 1 handful of fresh coriander
Nutritional Information
Calories: 724
Protein: 43g
Carbs: 44g
Fat: 42g
Ingredients
- 150g free-range pork mince
- 40g mixed salad leaves (use half)
- 2 spring onion
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 25g honey (use a quarter)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 carrot (use half)
- 40g sugar snap peas (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 777
Protein: 42g
Carbs: 45g
Fat: 48g
Free-range Satay Pork Meatballs with Thai-style Salad
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 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 peeler, a grater & a sieve
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 half the lime
- Mix the pork mince, lime zest and half the coriander in a large bowl. Season with salt and pepper and shape the mince into 10 meatballs ( 5 for 1 person)
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the meatballs and cook for 18 mins, turning frequently, until golden brown and cooked through. Remove from the pan, cover and keep warm
Make the satay sauce
- In the small bowl, combine the peanut butter with the honey, half the tamari, the juice from half the lime and 2 tbsp hot water
Make the salad
- Peel the carrot into ribbons. Thinly slice the pepper. Thinly slice the spring onions
- Add all to the other large bowl and toss with the salad leaves, quinoa, sugar snaps, the 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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