![[SIDE VEG SWAP GREEN BEANS TO ASPARAGUS] Thai Chili Coconut Pork Meatballs with Coconut Lime Rice and Roasted Green Beans (D2Vv3)](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/67fde9120650f0227cb181cc-edc86de5-00dc55e9.jpeg)
[SIDE VEG SWAP GREEN BEANS TO ASPARAGUS] Thai Chili Coconut Pork Meatballs with Coconut Lime Rice and Roasted Green Beans (D2Vv3)
with Sweet Rice, Roasted Asparagus & Peanuts
- Tree Nuts
- Wheat
- Peanuts
- Milk
Mad for meatballs but ready to switch things up? This dish has you covered! Our chefs ditched classic marinara and spaghetti for a coconut-chili-lime sauce over sweet, coconut-scented rice. Plus, you’ll get tender roasted green beans, scallions, and crunchy peanuts. Say goodbye to pasta and hello to a Thai-inspired flavor explosion!
Ingredients
ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
6 ounce
Asparagus
1 unit
Coconut Milk
(Contains: Tree Nuts)
10 ounce
Ground Pork
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
1 thumb
Ginger
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle 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. Trim green beans if necessary. Zest and quarter lime.
Trim and discard woody bottom ends from asparagus. (Save green beans for another use.)
Thoroughly shake coconut milk in container before opening.
In a small pot, combine ⅔ cup water, ¼ cup coconut milk (you’ll use the rest later), 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use 1 cup water, ½ cup coconut milk, 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.
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 1½-inch meatballs (20-24 meatballs for 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 two sheets.)
Roast on top rack (for 4, roast meatballs on middle rack and green beans on top rack) until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
Swap in asparagus for green beans. Roast until tender and lightly browned, 10-12 minutes.
When meatballs and green beans have 5 minutes left, combine chili sauce with remaining coconut milk in a large pan. Bring to a simmer over medium-high heat and cook until reduced by about half, 2-3 minutes.
Turn off heat. Stir in a squeeze of lime juice to taste.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The meatballs were smooth and flavorful, complemented by a delicious sauce 🍲.
- Suggestions: Consider adding mushrooms for extra flavor, and use plain jasmine rice with more sauce.
- Veggies: Some preferred asparagus over green beans; be careful not to overcook.
