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Yellow Thai Inspired Beef Meatball Laksa

Yellow Thai Inspired Beef Meatball Laksa

Yellow Thai Inspired Beef Meatball Laksa

with Sugar Snap Peas and Courgette Ribbons

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:

Keto

•Lower Carb

•Spicy

•High Protein

Allergens:

Sesame

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Garlic Clove**

300 grams

British Beef Mince

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

15 grams

Chicken Broth Paste

1 unit(s)

Courgette

(May contain traces of: Celery)

80 grams

Sugar Snap Peas

1 pinch

Chilli Flakes

Not included in your delivery

¼ tsp

Salt for the Meatballs

200 milliliter(s)

Water

Nutritional information

Energy (kcal)564 kcal

Energy (kJ)2358 kJ

Fat40.8 g

of which saturates26.6 g

Carbohydrate10.7 g

of which sugars6.3 g

Dietary Fibre3.5 g

Protein39 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Bowl

•Baking Tray

•Large Saucepan

•Peeler

Instructions

Make the Meatballs

1

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

Peel and grate the garlic (or use a garlic press).

Using your hands, mix the beef mince, Thai style spice blend, garlic and salt (2p: 1/4 tsp / 4p: 1/2 tsp) in a medium bowl until very well combined. Season with pepper.

Shape the mixture into 5 evenly sized balls per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the Meatballs

2

Place the meatballs on a baking tray.

Once the oven is hot, bake on the middle shelf until browned and cooked through, 14-16 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Make the Laksa

3

Meanwhile, heat a large saucepan on medium-high heat (no oil).

Fry the yellow Thai style paste until fragrant, 30 secs. Add the coconut milk, chicken broth paste and water (2p: 200ml / 4p: 400ml).

Bring to the boil on high heat, reduce the heat down to medium and simmer for 8-10 mins, until thickened slightly.

Prepare the Veg

4

Meanwhile, trim the courgette.

Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre.

Slice the sugar snap peas in half widthways.

Add the Veg

5

When the sauce has 2 mins remaining, add the sugar snap peas to the laksa.

Serve

6

Pour the laksa into deep bowls, then add the courgette ribbons and meatballs.

Sprinkle with chilli flakes to finish (careful - they’re hot).

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