Vegan Thai Meatbals with Peanut & Lime Drizzle
This recipe came about completely by accident but oh my word I am sooo happy it did!
On the run-up to Christmas (which starts in about September for me as I’m the crazy Christmas lady), it dawned on me that the kids and I had been making a few too many sweet treats. So I wanted to set a savoury challenge for the kids and get them involved with some inspiring and tasty ingredients.
It was a toss-up between Indian and Thai food and since we couldn’t make up our minds we decided to do two recipes. Thai meatballs with a creamy peanut and lime drizzle and vegetable korma lunchbox pasties. Yum!
Today’s recipe is a really wonderful one to make with the kids or for the kids as it really gets the senses going. Using lemongrass, coriander, ginger, garlic and lime allows the children to explore smell and teaches them how smelling ingredients can help you balance the taste of a dish.
It is a really simple recipe that will have something for all ages to get involved in. As always we ask you to make sure you never leave a child unattended while cooking and always give them age appropriate equipment. We hope you have as much fun as we did making this recipe. It’s a fantastically well-balanced dish that would be great as a snack on its own or served with flatbreads and salad as a main meal. So grab your mini chefs and bring the taste of Thailand to their excited new taste buds!
- 3cms piece lemongrass
- 2cm piece ginger
- 3 cloves garlic
- 12 vegan sausages (defrosted if frozen)
- 1 tsp Thai green curry paste
- Handful coriander
- 2 spring onions
- Squeeze lime
- 1 tbs soya sauce
- 1 small pineapple cut into chunks (you could add peppers, mushrooms, onions or any other ingredient you fancy too!)
Instructions (makes 25 balls)
- Preheat oven to 375f/190c gas mark 5
- Finely chop the lemongrass, ginger and garlic and then pop into your food processor
- Add in all of the other ingredients. (You may have to do it in stages depending on the size of your processor.) and pulse the ingredients. Make sure it stays chunky and doesn’t turn into a paste.
- Turn your mixture into balls.
- Pop the balls and pineapple chunks onto your skewers. (If you prefer you can cook them all in a roasting pan and pop on skewers for serving.)
- Bake in the oven (no oil needed) for approximately 25mins. Turn or shake regularly until golden brown.
- 1 tsp green Thai curry paste
- 1 tbs peanut butter1/4 cup pineapple juice
- 1/2 cup coconut milk (full fat from a tin)
- 1 clove garlic
- 1 cm length ginger
- 1 tsp soya sauce
- A squeeze of lime
- A sprinkle of coriander
- Spray oil (or coconut if you prefer)
- Line your pan with a spray of oil.
- Chop the garlic and ginger and gently soften in the pan.
- Once softened add in all of the other ingredients and gently heat until warm and creamy.
So there we have it. A mini meal packed with an abundance of flavours and nutrients. Your little ones will go nuts over these and will have so much fun smelling and learning about all of these fantastic ingredients. And the best bit is that the sauce and the meatballs use mostly the same ingredients so it won’t break the bank making this double recipe in one! Enjoy mini fam followers and grown ups too!!!