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Tender Pork and Lemongrass Meatballs

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Tender Pork and Lemongrass Meatballs

with vegetables and a creamy Thai sauce

Informations supplémentaires
35 min. | 757 kcal | easy | Family, Even better the next day | Printable version
1. Setup Preheat the oven to 375°F. Bring 1.5 2P | 2 3P cups of water to a boil in a small pot. Remove the 2-3 first layers of the lemongrass stalk and thinly slice. Chop the onion. Thinly slice the pepper and the snap peas.
2. Cook the pork Mix the pork with the panko, half of the onion to taste, half of the lemongrass, salt and pepper. Make 3-4 meatballs per person. Put on a sheet pan lined with baking paper and cook in the oven for 14-16 minutes.
3. Cook the rice Add the rice to the boiling water, cover and cook over low heat for 10-12 minutes.
4. Cook the vegetables Heat a drizzle of oil in a pan over medium-high heat. Cook the rest of the lemongrass and the onion, the bell pepper and the snap peas for 3-4 minutes. Add salt and pepper.
5. Add the broth Add the curry paste to taste (spicy!), 0.5 2P | 1 3P broth cube, the cream and 180 2P | 270 3P ml of water. Bring to a boil and simmer for 3-4 minutes over medium heat.
6. Plate your dish Serve the meatballs with the rice, the vegetables and the sauce. Serve each part of the meal family-style and let your children serve themselves. Bon appétit!
280gGround Pork
120mlCream 18%
0.5unitStalk of Lemongrass
120gSnow Peas
1unitPepper(s)
0.5unitYellow Onion(s)
0.5unitChicken Broth Cube(s)
7.5mlRed Curry Paste
15gPanko Breadcrumbs
140gJasmine Rice
What you need pan, pot, sheet pan, baking paper
757 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 31g
48%
cholesterol 116mg
39%
fiber 3g
12%
protein 39g
saturated 13g
65%
sodium 234mg
10%
sugar 6g
trans 0g