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!
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.
Soy Sauce(ContainsCereals containing gluten, Soya)
Sweet Chilli Sauce
Panko Breadcrumbs(ContainsCereals containing gluten)
Red Thai Style Paste
Greek Style Flatbreads(ContainsCereals containing gluten)
Olive Oil for the Dressing
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!