HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Pork Meatballs On Flatbreads
Thai Style Pork Meatballs on Flatbreads

Thai Style Pork Meatballs on Flatbreads

with Sesame Sweet Potato Wedges and Peanut Butter Drizzle

Street Food
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These Thai Style Pork Meatballs on Flatbreads are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:PeanutCereals containing glutenSoyaSesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sweet Potato

½ unit(s)


2 sachet

Peanut Butter


15 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

48 grams

Sweet Chilli Sauce

7 grams

Sesame Seeds


10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

50 grams

Red Thai Style Paste

240 grams

Pork Mince

25 grams

Salted Peanuts


2 unit(s)


½ unit(s)


1 bunch(es)


2 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

Not included in your delivery

2 tbsp

Boiling Water

1.5 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5255 kJ
Energy (kcal)1256 kcal
Fat60.0 g
of which saturates13.0 g
Carbohydrate133 g
of which sugars36.0 g
Protein47 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Boil a half-full kettle. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Zest and halve the lime. Put the peanut butter, soy sauce, sweet chilli sauce and boiling water (see ingredients for amount) into a bowl. Squeeze in half the lime juice and mix to combine. Set aside. TIP: Add another splash of water if you feel it needs it - you want it drizzling consistency.


Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the sesame seeds. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.


Pop the panko breadcrumbs into a bowl. Add the red Thai style paste and lime zest then mix together. Add the pork mince. Season with salt and pepper. Using your hands, mix everything together until very well combined. Shape the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.


Pop the meatballs onto another large baking tray, drizzle with oil then bake on the top shelf of your oven until browned on the outside and cooked through, 15-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, roughly chop the peanuts and pop into a medium bowl. Squeeze in the remaining lime juice and add the olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Mix to combine.


Trim and peel the carrot, then trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the lengths of both. Stop when you get to the core/seeds. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Add the mint to the bowl of dressing and mix again, then add the carrot and cucumber ribbons. Toss to coat in the dressing.


When everything has nearly finished cooking, pop the flatbreads in your oven until warm and starting to turn golden, 3-4 mins. Serve the flatbreads with a handful of salad on top, followed by the meatballs and some peanut butter drizzle. Divide the sweet potato wedges between your plates with any remaining salad and peanut sauce on the side. Enjoy!