Beef Meatball Satay

Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the garlic, lime zest, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, trim the green beans, then cut into thirds. Trim the carrot, then slice into 1/2cm thick rounds (no need to peel).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the green beans and carrot. Stir-fry until tender, 6-7 mins. Season with salt and pepper.

Lower the heat, then add the yellow Thai style paste (add less if you'd prefer things milder) and stir-fry until fragrant, 1-2 mins.

Add the peanut butter to the pan. Cook for 30 secs, stirring vigorously. TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) until combined and bring to the boil. Simmer until thickened, 3-5 mins.

When the meatballs are cooked, add them to the satay sauce and simmer, 1-2 mins. Remove from the heat and squeeze in some lime juice.

Taste and season with salt, pepper and more lime juice if needed.