Sticky Thai-Style Meatballs

Name: Sticky Thai-Style Meatballs over sesame noodles with peanuts & Thai basil
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 8 piece Beef-pork meatballs with Thai seasoning; 400 g Vegetable mix with cabbage; 70 g East Asian-style sauce; 5 g Thai basil; 40 g Salted peanuts; 2 piece Garlic; 10 milliliters Sesame oil; ½ piece Lime; 20 milliliters Ketjap manis; 100 g Wholewheat noodles; 1 tablespoon [Plant-based] butter; 1 tablespoon Sunflower oil; 2 tablespoon Water for the sauce; to taste Salt and pepper

over sesame noodles with peanuts & Thai basil

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Basil comes in different varieties: red, lemon and Thai. Thai basil has an aniseed-like aroma and gives your dish a more authentic Asian flavour.

Tags:

Family

Allergens:

Soja

•Gluten

•Tarwe

•Pinda's

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

4 piece

Beef-pork meatballs with Thai seasoning

(May be present: Selderij, Ei, Gluten, Mosterd, Soja)

200 g

Vegetable mix with cabbage

35 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

2.5 g

Thai basil

20 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

1 piece

Garlic

5 milliliters

Sesame oil

(Contains: Sesamzaad)

¼ piece

Lime

10 milliliters

Ketjap manis

(Contains: Soja, Tarwe)

50 g

Wholewheat noodles

(Contains: Gluten, Tarwe)

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Sunflower oil

1 tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3468 kJ

Calories829 kcal

Fat44.6 g

Saturated Fat13.3 g

Carbohydrate69.4 g

Sugar20.7 g

Dietary Fiber10.3 g

Protein32.1 g

Cholesterol0.6 mg

Salt3.5 g

Trans Fat0.3 g

Potassium140.4 mg

Calcium12.4 mg

Iron0.4 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

•Pan

•Fryingpan with lid

•Wok or sautépan

Cooking Steps

Boil plenty of water in a pot or saucepan for the noodles. Melt the butter in a frying pan over medium-high heat.
Fry the meatballs for 2 - 3 minutes until evenly browned. Lower the heat and cover with the lid, then fry for a further 5 - 6 minutes or until the meatballs are done.
Turn off the heat and stir in the East Asian-style sauce and the water (see pantry for amount).
Season to taste with salt and pepper, then cover the pan and set aside.

Boil the noodles for 4 - 5 minutes until al dente, then drain and set aside.
Crush or mince the garlic.
Chop the Thai basil into thin ribbons.
Roughly chop the peanuts and quarter the lime.

Heat the sunflower oil in a wok or deep frying pan over high heat.
Fry the vegetable mix with the garlic for 5 - 7 minutes, then stir in the noodles and fry for 1 more minute.
Reduce the heat and stir in the sesame oil, ketjap and the juice of 1 lime wedge per person.