200°C · 15-30 minAllergens
Gluten
Ei
Soja
VisThai Meatballs
I make these mildly spicy meatballs from chicken mince (better life 2 stars), spring onion, garlic, a touch of chili, and fresh lemongrass. They turn a lovely golden brown in the oven. The light satay sauce, freshened with lime leaves, has a gentle kick. Served with a crunchy Thai cabbage salad of finely chopped vegetables and fresh mint, alongside a separate container of zesty Thai chili dressing. I serve this dish with two types of steamed rice: basmati and brown rice.
Thai Meatballs
Chicken mince (better life 2 stars), pointed cabbage, carrot, daikon, spring onion, white onion, garlic, red chili, 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), chili sauce, ginger syrup, gluten-free ketjap manis, gluten-free soy sauce, tamarind, Thai red curry paste, fish sauce, coconut milk, coconut cream (santen), palm sugar, organic vegetable stock, rice vinegar, sunflower oil.
Allergens: ei, gluten, pinda, soja, vis.
Microwave
Heat the rice with the meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the satay sauce uncovered for 30 seconds to 1 minute. Serve with the Thai salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
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 persons). 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.
Average weight: 540 g
