Thai Meatballs

I make these mildly spicy meatballs from chicken mince (better living 2 stars), spring onion, garlic, a touch of chilli, and fresh lemongrass. They turn a lovely golden brown in the oven. The light satay sauce, freshened by lime leaves, has a mild kick. Served with a crunchy Thai cabbage salad of finely chopped vegetables and fresh mint, along with a separate container of zesty Thai chilli dressing. I serve this dish with two types of steamed rice: basmati and brown rice.

Thai Meatballs

Chicken mince (better living 2 stars), pointed cabbage, carrot, daikon, spring onion, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), ginger, coriander, lime leaves, mint, Thai basil, cumin seeds, turmeric, peanut butter, pasteurised free-range egg, basmati rice, brown rice, panko (contains gluten) [gluten], fish sauce, chilli sauce, ginger syrup, gluten-free soy sauce, gluten-free ketjap manis [soy], tamarind, Thai red curry paste, coconut milk, coconut cream (santen), palm sugar, organic vegetable stock, rice vinegar, sunflower oil.

Allergens: ei, gluten, pinda, soja, vis.

MicrowaveMarleen's choice

Heat the rice with the meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more people). Heat the satay sauce uncovered for 30 seconds to 1 minute. Serve with the Thai salad (cold).

Oven — 200°C, 15-30 min

Preheat the rice with the meatballs covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more people). Heat the satay sauce in a saucepan until warm. Serve with the Thai salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy162,82 kcal

Fat7,18 g

of which saturated2,19 g

Carbohydrates16,38 g

Dietary fibre1,91 g

Protein8,06 g

Salt0,63 g

Average weight: 540 g