Beef Meatball Satay
with Green Beans and Carrot
Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. Meatballs keep it simple whilst a quick sauce makes a deliciously easy way to elevate your dinner and try something new.
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.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Lime
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
80 grams
Green Beans
1 unit(s)
Carrot
45 grams
Yellow Thai Style Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
180 milliliter(s)
Coconut Milk
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, lime zest, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef 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.
Pop the meatballs onto a large baking tray.
When the oven is hot, 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, trim the green beans, then cut into thirds. Trim the carrot, then slice into 1/2cm thick rounds (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the green beans and carrot. Stir-fry until tender, 6-7 mins. Season with salt and pepper.
Lower the heat, then add the yellow Thai style paste (add less if you'd prefer things milder) and stir-fry until fragrant, 1-2 mins.
Add the peanut butter to the pan. Cook for 30 secs, stirring vigorously. TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount) until combined and bring to the boil. Simmer until thickened, 3-5 mins.
When the meatballs are cooked, add them to the satay sauce and simmer, 1-2 mins. Remove from the heat and squeeze in some lime juice.
Taste and season with salt, pepper and more lime juice if needed.
When everything's ready, fluff up the rice with a fork, then share between your bowls.
Top with the beef meatball satay curry.
Serve with any remaining lime wedges on the side for squeezing over.
Enjoy!
