Thai meatballs

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the beans and cook in boiling salted water for 8-10 minutes, then rinse in cold water. Wash and clean the celery and cut it diagonally into thin strips. Clean and wash the bell peppers and cut them into thin strips.

2. 2

   Soak the toast in cold water. Peel ginger and garlic and chop finely. Prepare rice in boiling salted water according to package instructions. Knead minced rice, ginger, garlic, egg, 4 tablespoons of Asian sauce and squeezed toast well.

3. 3

   Season the mince with salt, pepper and chilli powder and form 16 small meatballs. Heat 2 tablespoons of oil in a large frying pan and fry the meatballs in 1-2 portions over medium heat (if the heat is too high they burn quickly), turning occasionally, for 12-14 minutes.

4. 4

   Prick the chillies once with a knife so that they do not burst and at the very end add them to the pan and fry them. In the meantime wash the coriander and chop it coarsely except for 4 stems. Heat 1 tablespoon of oil in a frying pan.

5. 5

   Sauté the bell pepper and celery for 2-3 minutes. Halve the beans. Add 3 tablespoons of Asian sauce, 2 tablespoons of water and beans to the pan and simmer for 2-3 minutes. Drain rice if necessary. Finally add the chopped coriander to the vegetables.

6. 6

   Arrange the meatballs on the vegetables and garnish with the chillies and coriander. Serve with rice.

Nutrition Facts

KCAL
620 kcal

CARBS
62 g

FATS
30 g

PROTEINS
30 g