Pork Meatballs with Thai-style Wild Rice Salad & Satay Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
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)
150g free-range pork mince

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	711Kcal
	547kJ	2975kJ
Fat	7.4g	40g
of which saturates	1.9g	10g
Carbohydrates	8g	45g
of which sugars	2.5g	13g
Protein	7.4g	40g
Salt	0.32g	1.7g
Fibre	1.5g	8.4g

Ingredients

1 unwaxed lime
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
15ml hot honey

(honey, chilli extract)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
300g free-range pork mince
1 pepper
1 midi cucumber
1 spring onion
1 handful of fresh coriander
40g sugar snap peas
250g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
20g mixed salad leaves

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	698Kcal
	554kJ	2919kJ
Fat	7.4g	39g
of which saturates	1.9g	10g
Carbohydrates	8g	44g
of which sugars	2.4g	13g
Protein	7.8g	41g
Salt	0.33g	1.7g
Fibre	1.5g	7.8g

Back

High protein 9 plants

Pork Meatballs with Thai-style Wild Rice Salad & Satay Dressing

Prep time: 20 mins

Total time: 30 mins

Cuisine: Thai

Food group: Pork

Easy to make, easy to eat – these Thai-style meatballs are the ultimate street food. Make yours with free-range British pork and satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy cucumber, pepper and spring onion salad.

Cooking Instructions

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.

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, 2 large bowls, 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 a large bowl, combine the pork with the lime zest, the remaining honey and remaining 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 spring onion, keeping the white and green parts separate. Roughly chop the coriander

Fry the veg & rice

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 other 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 the satay sauce
Share the rice salad between bowls. Top with the meatballs and drizzle over the remaining satay sauce. Garnish with the spring onion greens and the remaining coriander