Tiggy's Thai Style Meatball Sandwich
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Tiggy's Thai Style Meatball Sandwich

Tiggy's Thai Style Meatball Sandwich

with Chips, Pickled Carrot Salad and Sriracha Mayo

Tiggy's Thai Style Meatball Sandwich has been specially selected as part of our Chef’s Pick recipe range. Fragrant and spicy, this sensational sandwich stack - in Tiggy’s words - is “a feast inspired by the South East”, drawing specifically on the flavours of Thailand. A super tasty addition to your midweek menu to tuck in with.

Family Friendly
Cereals containing gluten

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 war 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 Time40 minutes
Cooking time30 minutes


serving amount

450 grams


1 unit(s)

Baby Gem Lettuce

15 grams

Ginger, Garlic & Lemongrass Puree

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

1 unit(s)


15 milliliter(s)

Rice Vinegar

15 grams

Sriracha Sauce

2 unit(s)


(Contains Cereals containing gluten)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar for Pickling

3 tbsp


1 tbsp



Nutritional information

Energy (kJ)3847 kJ
Energy (kcal)920 kcal
Fat44.1 g
of which saturates11.1 g
Carbohydrate101.2 g
of which sugars15.3 g
Protein35.4 g
Salt3.05 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Small Bowl


Chip, Chip, Hooray

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Trim the baby gem, reserve 2 whole leaves per person, then halve lengthways and thinly slice. Set aside. 

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Make your Meatballs

While the chips are in the oven, in a large bowl, combine the ginger, garlic & lemongrass puree, Thai style spice blend, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork 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.

Get in a Pickle

Next, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In another large bowl, combine the rice vinegar, a drizzle of oil, a pinch of salt and the sugar for pickling (see pantry for amount).

Add the carrot ribbons, mix together, then set aside to pickle.


Time to Bake

Pop the meatballs onto another large baking tray.

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, in a small bowl, mix together the sriracha and mayonnaise (see pantry for amount). Halve the ciabatta.

Finishing Touches

When everything's nearly ready, toast the ciabatta halves in your toaster until golden.

Alternatively, if you don't have a toaster, pop the ciabatta into the oven to warm through, 2-3 mins.

Once the meatballs have cooked, remove the tray from the oven. Drain and discard the fat, then drizzle over the honey (see pantry for amount). Carefully turn the meatballs to coat them in the glaze.


Stack up and Serve

When everything's ready, spread the sriracha mayo over the cut sides of the ciabatta. Squeeze the carrot to remove some of the pickling liquid. Top the bases with the reserved salad leaves and the pickled carrot.

Arrange the meatballs over the carrot, then place the ciabatta lid on top.

Toss the remaining baby gem through the carrot pickling liquid and serve with the chips alongside.