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Thai meatballs with carrot and cucumber salad

Thai meatballs with carrot and cucumber salad


There’s loads of vibrant flavour and texture in this twist on classic meatballs

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    1592kj 382kcal
  • Fat
    Med 26%
  • Saturates
    Low 26%
  • Sugar
    Low 26%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 21g


  • 70g sliced white bread
  • 500g Co-op 5% fat British lean beef steak mince
  • 1 tbsp soy sauce
  • 1 clove garlic, finely grated
  • 3cm ginger, peeled and finely grated
  • 1 tbsp Co-op olive oil
  • 3 Co-op British carrots, peeled
  • 1 cucumber
  • Juice of 1 lime
  • 2 tbsp sweet chilli sauce
  • 60g salted peanuts, roughly chopped
  • Handful coriander, finely chopped


  1. Whizz or grate the bread into breadcrumbs, then tip into a bowl with the beef, soy sauce, garlic and ginger
  2. Squish everything together with your hands for 4-5 mins, until well combined
  3. Form into 12 meatballs, cover and put in the fridge for 30 mins
  4. Preheat the oven to 200°C/fan 180°C/Gas 6
  5. To prepare the salad, peel the carrots into ribbons, then do the same with the cucumber
  6. Toss with the lime juice, chilli sauce, peanuts and half the coriander
  7. Heat the oil in a large nonstick frying pan over a medium heat
  8. Add the meatballs and cook for 10 mins, until golden on each side
  9. Transfer to the oven for 15 mins, until completely cooked through
  10. Divide the salad between 4 plates, top with the meatballs and scatter over the rest of the coriander to serve

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