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Beef satay meatballs with rice salad & broccoli recipe

Lamb satay meatballs with rice, steamed veggies and peanuts

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Large pot or rice cooker
  • 1 Large bowl
  • 1 Frypan

Ingredients

Rice

  • 200 g jasmine rice
  • 140 g peas

Meatballs

  • 2 cloves garlic
  • 500 g lamb mince
  • 15 ml olive oil

Sauce

  • 120 g peanut butter
  • 1 tbsp red curry paste
  • 2 tbsp honey
  • 5 ml soy sauce
  • 15 ml apple cider vinegar
  • 125 ml coconut milk

Veggies

  • 1 carrot
  • 1 broccoli
  • 1 bunch coriander optional
  • 50 g cashews or peanuts optional

Instructions

Before you start

  • Bring a steamer pot of hot tap water to a boil.

Cook rice

  • In a large pot over high heat add 200 g jasmine rice and 310ml or 1¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. When the rice has 4 minutes of cooking time remaining stir through 140 g peas. Fluff rice with a fork.

Cook meatballs

  • Peel and mince 2 cloves garlic. Put the garlic and 500 g lamb mince in a large bowl and season with salt and pepper. Using damp hands and a ⅛ measuring cup, scoop the mixture and shape it into meatballs. Heat 15 ml olive oil in a large frypan over medium-high heat. Cook the meatballs, turning, for 4-5 minutes, until browned. Remove from the pan, reserve the pan on heat.

Make sauce

  • Using the reserved pan, combine 120 g peanut butter, 1 tbsp red curry paste, 5 ml soy sauce, 15 ml apple cider vinegar and 2 tbsp honey. Then add 125 ml coconut milk and whisk to combine. Cook, stirring occasionally, for 5 minutes or until slightly thickened (add a splash of water if you prefer a runnier sauce). Add the meatballs to the sauce and cook for 1-2 minutes, or until cooked through. Taste, then season with pepper.

Cook broccoli

  • Meanwhile, slice 1 broccoli into florets. Slice 1 carrot in half lengthways then thinly slice. Add the broccoli and carrot to the steamer pot of boiling water. Cook for 4-5 minutes until just tender. Meanwhile, pick the coriander leaves, discarding the stems. Roughly chop the peanuts.

To serve

  • Divide the lamb satay meatballs and sauce between plates. Serve with rice and veggies on the side. Sprinkle with peanuts and coriander.

Nutrition

Calories: 701kcal | Carbohydrates: 64g | Protein: 43g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 584mg | Potassium: 1432mg | Fiber: 7g | Sugar: 12g | Calcium: 153mg | Iron: 7mg