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Thai Coconut Pork Meatballs

Thai Coconut Pork Meatballs

with Sweet Rice, Roasted Green Beans & Peanuts

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Mad for meatballs but ready to break out of your usual routine? Well, you’re in luck! This ballin’ dish has just the thing: Our chefs ditched classic marinara sauce and spaghetti for a coconut-chili-lime sauce and a bed of sweet coconut-laced rice. As a bonus, they’re also throwing in tender roasted green beans and a scattering of scallions and crunchy peanuts. Say goodbye to pasta and prepare yourself for a Thai-inspired flavor explosion.

Allergens:Tree NutsWheatSoyPeanutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

2 unit

Scallions

1 unit

Lime

½ cup

Jasmine Rice

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(ContainsWheat)

6 ounce

Green Beans

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

½ ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories880 kcal
Fat51 g
Saturated Fat22 g
Carbohydrate72 g
Sugar15 g
Dietary Fiber5 g
Protein28 g
Cholesterol110 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Small pot
Large Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Place rice in a fine-mesh strainer and rinse until water runs clear. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.

2

• Thoroughly shake coconut milk in container before opening. • In a small pot, combine ¼ cup coconut milk (you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring to a boil, then stir in rice, cover, and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. • Keep covered off heat for at least 10 minutes or until ready to serve.

3

• While rice cooks, in a large bowl, combine pork*, panko, ginger, scallion whites, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 10-12 (20-24 for 4) 1½-inch meatballs.

4

• Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.) • Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

5

• When meatballs and green beans have 5 minutes left, combine chili sauce with remaining coconut milk in a large pan; heat over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Turn off heat. Stir in a squeeze of lime juice to taste.

6

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Add meatballs to pan with coconut chili sauce; toss to coat. • Divide rice between bowls; top with meatballs and green beans. Spoon any remaining sauce over meatballs. Sprinkle with peanuts and scallion greens. Serve with any remaining lime wedges on the side.