Take your tastebuds on a culinary adventure to Southeast Asia with this Thai Style Pork Meatballs on Flatbreads with Sesame Sweet Potato Wedges and Peanut Butter Drizzle recipe. This dish is a vibrant blend of exotic flavours and textures, promising a dining experience that is both exciting and satisfying.
The meatballs are seasoned with a blend of Thai spices, their robust flavour enhanced by the fresh herbs and spices and served on a soft flatbread. Each bite of the meatball is a burst of exotic flavours, transporting you straight to the bustling streets of Thailand.
Adding a unique twist to the dish are the sesame sweet potato wedges. The wedges are oven-baked to a perfect crisp, their natural sweetness enhanced by a sprinkle of sesame seeds. They add a delightful crunch and a nutty note that complements the spicy meatballs beautifully.
But the star of the show is the peanut butter drizzle. The drizzle is a beautiful blend of creamy peanut butter and tangy lime juice, adding a rich, nutty note that ties all the flavours together.
This Thai Style Pork Meatballs on Flatbreads with Sesame Sweet Potato Wedges and Peanut Butter Drizzle recipe is a testament to the beauty of fusion cuisine. Whether you’re hosting a themed dinner party or looking for a fun, gourmet twist on a weeknight dinner, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, such as a kettle, zester, mixing bowl, baking tray and a peeler.
Thai Style Pork Meatballs on Flatbreads with Sesame Sweet Potato Wedges and Peanut Butter Drizzle
Print RecipeIngredients
- 2 Sweet Potatoes
- 60g Peanut Butter
- 48g Sweet Chilli Sauce
- 10g Panko Breadcrumbs
- 240g Pork Mince
- 2 Carrots
- 1 Bunch of Mint
- ½ Lime
- 15ml Soy Sauce
- 7g Seasame Seeds
- 50g Red Thai Style Paste
- 25g Salted Peanuts
Instructions
Step 1: Prepare Your Ingredients
Set your oven to preheat at 200°C. Fill a kettle halfway and bring it to a boil. Cut the sweet potatoes into 2cm wide wedges (no need to peel). Grate the lime for zest and then cut it in half. Combine the peanut butter, soy sauce, sweet chilli sauce, and the required amount of boiling water in a bowl. Squeeze in the juice from half of the lime and stir until well mixed. Set this aside.
TIP: If the mixture is too thick, add a bit more water to reach a drizzling consistency.
Step 2: Roast the Wedges
Arrange the sweet potato wedges on a large baking tray. Drizzle with oil, season with salt and pepper, and sprinkle sesame seeds on top. Toss to ensure all wedges are coated, then spread them out in a single layer.
TIP: Use two baking trays if needed.
Once the oven is hot, roast the wedges on the middle shelf until they turn golden, about 30-40 minutes. Flip them halfway through the cooking time.
Step 3: Prepare the Meatballs
In a bowl, combine the panko breadcrumbs, red Thai style paste, and lime zest. Add the pork mince to this mixture, season with salt and pepper, and mix well with your hands until thoroughly combined. Shape the mixture into evenly sized balls, aiming for 5 per person.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw mince.
Step 4: Cook the Meatballs
Place the meatballs on another large baking tray, drizzle with oil, and bake on the top shelf of your oven until they are browned and cooked through, about 15-20 minutes.
IMPORTANT: The meatballs are done when they are no longer pink in the middle.
Meanwhile, coarsely chop the peanuts and put them in a medium bowl. Squeeze in the remaining lime juice and add the required amount of olive oil for the dressing. Season with salt, pepper, and a pinch of sugar. Stir until well combined.
Step 5: Make the Salad
Peel the carrot and trim the cucumber. Use a vegetable peeler to create long ribbons from both the carrot and cucumber, stopping when you reach the core/seeds. Pluck the mint leaves from their stalks and chop them roughly (discard the stalks). Add the mint to the dressing and stir, then add the carrot and cucumber ribbons. Toss to ensure they are well coated in the dressing.
Step 6: Finish and Serve
When everything is almost done cooking, warm the flatbreads in your oven until they start to turn golden, about 3-4 minutes. Serve the flatbreads topped with a portion of the salad, followed by the meatballs and a drizzle of the peanut butter sauce. Distribute the sweet potato wedges among your plates, with any remaining salad and peanut sauce on the side. Enjoy your meal!
