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Thai Coconut Beef Meatballs for Dinner

Thai Coconut Beef Meatballs for Dinner

with Thai Beef Meatballs & Sesame Slaw for Lunch

dinner to lunch
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Cook an amazing dinner as usual, then put a twist on the recipe to create something different for tomorrow's lunch! The ginger-soy veggies and zingy coconut sauce work wonderfully with the mildly spiced meatballs for dinner - and making extra meatballs will see you throwing together a lunch that'll be the envy of the office.

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 24800kJ Energy, 45g Fat, 9.4g Saturated Fat, 18g Carbohydrate, 13g Sugars, 27.5g Protein, 658mg Sodium.

Allergens:GlutenEggSoyFishSesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1

carrot

1 bag

snow peas

1 clove

garlic

2 leaves

makrut lime leaves

1 bag

herbs

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

ginger paste

1 tin

coconut milk

1 packet

fish sauce & rice vinegar mix

(ContainsFish)

1

cucumber

1 packet

sesame dressing

(ContainsGluten, Egg, Soy, SesameMay be present Milk)

1 packet

garlic aioli

(ContainsEgg)

1 bag

slaw mix

2 packet

crispy shallots

1 bag

Asian greens

1 packet

beef mince

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery

olive oil

1.25 cup

water

½ tsp

salt

egg

(ContainsEgg)

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3470 kJ
Fat28.8 g
of which saturates14.7 g
Carbohydrate92.2 g
of which sugars11.1 g
Protein43 g
Sodium1660 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Small Pan
Instructionsarrow up iconarrow up icon
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1

Add the water to a medium saucepan and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and all water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek.

2

While rice is cooking, thinly slice carrot into half-moons. Trim snow peas and cut into thirds. Trim green beans and cut into halves. Finely chop garlic. De-stem the makrut lime leaves and very finely slice. Roughly chop herbs. In a large bowl, combine beef mince, the salt, Southeast Asian spice blend, egg and fine breadcrumbs. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (8-10 per person). Transfer to a plate.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until softened, 3-4 minutes. Add snow peas and Asian greens and cook until softened, 1-2 minutes. Add ginger paste and soy sauce and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.

4

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl. In a small saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and makrut lime leaves until fragrant, 1 minute. Add coconut milk, brown sugar and fish sauce & rice vinegar mix. Cook, stirring occasionally, until sauce is heated through and fragrant, 2-3 minutes. Remove from heat.

5

Set aside two portions of meatballs for lunch. Divide rice between bowls and top with the ginger soy veggies and beef meatballs. Spoon over the Thai coconut sauce. Sprinkle with coriander to serve.

6

When you're ready to pack lunch, roughly chop cucumber. Divide sesame dressing, garlic aioli, a drizzle of olive oil and a generous pinch of salt and pepper between two containers. Stir to combine. Top with slaw mix, cucumber and reserved meatballs, then refrigerate. At lunch, remove the meatballs and microwave on a plate until piping hot, 2-3 minutes. Toss slaw to combine. Season to taste. Top with meatballs. Sprinkle with crispy shallots to serve.