Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Thai-style meatballs in a noodle and vegetable broth recipe

40 ratings

This dish, which can be ready in just 30 minutes, is absolutely packed with the flavours of Thailand - coriander, ginger, chillies and spring onion really elevate these tasty meatballs. See method

Serves 4
5mins to prepare, 25 mins to cook
426 calories / serving
Dairy-free

Ingredients

¼ onion, grated
2 red chillies, deseeded and chopped
2tbsp freshly chopped coriander, plus extra to garnish
1cm (½in) piece root ginger, grated
1 x 500g pack minced beef steak
1 tbsp sunflower oil
1·2ltr (2pt) hot beef stock
200g (7oz) egg noodles
2 carrots, cut into matchsticks
¼ head broccoli, cut into florets
4 spring onions, finely sliced
sweet-chilli sauce, to serve

If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

Energy
1765kj
426kcal 21%
Fat
25g 36%
Saturates
10g 49%
Sugars
5g 6%
Salt
3.1g 51%

of the reference intake
Carbohydrate 19.6g Protein 29.3g Fibre 3.9g

Method

Put the onion in a large bowl with half the chilli, coriander, ginger, beef mince and some seasoning.
Use your hands to bring all the ingredients together until well combined. Divide the mixture roughly into four portions. Cut each quarter into four or five smaller portions and then, using your hands, shape the mixture into meatballs. Heat the sunflower oil in a large frying pan and fry the meatballs, do this in batches if needed, for about 5-8 minutes until golden all over. Meanwhile, pour the beef stock into a large saucepan and bring to a gentle simmer.
Add the remaining chilli, the noodles, carrots, broccoli and meatballs to the broth. Bring the broth to the boil and simmer for 4 minutes until the noodles and vegetables have softened and the meatballs are cooked through.
Divide the noodles, vegetables and meatballs between four bowls and ladle over the broth. Scatter over the spring onions and a little coriander to garnish. Serve with sweet chilli sauce on the side, to drizzle over, if you like.

See more #EvenBetter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.