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Thai-style Free-Range Pork Meatballs with Satay Sauce & Cashews
Crowd-pleasing meatballs, dressed up Thai-style! We cook free-range British pork with coriander, fiery chilli and red curry paste, then drench in a homemade satay sauce and scatter with cashews. Carrots and green beans for extra vibrant veggies.
6 plants
Serving size
Ingredients
- 4 garlic clove
- 3 carrot
- 1 onion
- 1 handful of fresh coriander
- 240g green beans
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 chilli
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 200g brown rice (brown rice (100%))
- 500g free-range pork mince
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 60g cashew nuts (Nuts)
Nutritional Information
Calories: 768
Protein: 37g
Carbs: 62g
Fat: 40g
Thai-style Free-Range Pork Meatballs with Satay Sauce & Cashews
Crowd-pleasing meatballs, dressed up Thai-style! We cook free-range British pork with coriander, fiery chilli and red curry paste, then drench in a homemade satay sauce and scatter with cashews. Carrots and green beans for extra vibrant veggies.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a large mixing bowl, a small mixing bowl, a large frying pan & an ovenproof dish
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain
- Finely dice the onion. Finely chop or crush the garlic
- Deseed and finely dice the chilli. Coarsely grate the carrots
- Trim and halve the green beans. Roughly chop the coriander and cashews
Make the meatballs
- In the large mixing bowl, mix the pork, coriander, half the onion, half the garlic, half the curry paste, half the chilli (to taste) and a pinch of salt. Shape into 12 meatballs
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs and cook for 5 mins, turning occasionally, until brown all over
- Transfer to the ovenproof dish and bake for 10 mins, until cooked through
Make the meatballs
- Reheat the frying pan with 1 tbsp oil. Once hot, add the green beans, carrots, remaining onion and garlic
- Cook for 7 mins, until softened. Season to taste
Make the satay sauce
- To the small mixing bowl, add the tamari, peanut butter, honey, remaining curry paste, remaining chilli (to taste) and 4 tbsp water
- Mix until smooth, then add to the small saucepan. Simmer over medium heat for 2 mins, stirring until thickened slightly
Plate up
- Check your meatballs are cooked through; they should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the meatballs with the veg and rice. Drizzle with the satay sauce and garnish with the chopped cashews
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