Thai Peanut Sesame Meatball Salad

Sticky, saucy and packed with Thai-inspired flavour! These sesame-coated beef meatballs are served over a crunchy fresh salad and drizzled with the creamiest peanut sauce. An easy weeknight dinner or lunch prep that tastes like takeaway, but better! ✨

Serves 2–3

Ingredients

Meatballs

250g lean beef mince

1 tsp red curry paste

1 spring onion, finely diced

1 tsp sesame seeds

3 tbsp sesame seeds, extra, for coating

Creamy Peanut Sauce

3 tbsp peanut butter

1 tbsp soy sauce

1 tsp red curry paste

1 tbsp salted peanuts, roughly chopped

250ml water

Juice of 1 lime

1 tsp honey, or sweetener of choice

To serve

Shredded cabbage

Grated or julienned carrot

Thinly sliced red onion

Change Crunchy noodles

Extra sesame seeds

Method

Make the meatballs: Add the beef mince, red curry paste, spring onion and 1 tsp sesame seeds to a bowl. Mix until well combined, then roll into small meatballs.

Coat: Place the extra sesame seeds in a shallow bowl and roll each meatball through the seeds until evenly coated.

Cook: Heat a non-stick pan over low heat. Dry-fry the meatballs, turning regularly, until golden on the outside and cooked through.

Make the peanut sauce: Add the peanut butter, soy sauce, red curry paste, chopped peanuts, water, lime juice and honey to a small pan. Stir over low heat until melted and smooth. Add a little extra water if you prefer a thinner sauce.

Build your salad: Add shredded cabbage, carrot and red onion to a bowl or serving plate. Top with crunchy noodles and the warm sesame meatballs.

Finish: Drizzle generously with the creamy peanut sauce and sprinkle with extra sesame seeds.

Tip: Add fresh coriander, sliced chilli or extra lime for an extra Thai-inspired finish.