Thai Chili Coconut Smashed Pork Patties
with Zesty Rice, Roasted Green Beans & Peanuts
If you take a meatball and smash it flat before cooking, a little kitchen magic happens: All those jagged, craggy edges that form get extra crisp and caramelized when roasting in the oven. Coat those patties with a sweet and spicy Thai chili coconut pan sauce and serve over zesty rice along with tender green beans. Finish with a scattering of roasted peanuts and squeezes of lime, and you’ve taken the humble meatball into fiercely delicious territory!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 unit
Lime
1 unit
Coconut Milk
(Contains Tree Nuts)
½ cup
Jasmine Rice
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
½ ounce
Peanuts
(Contains Peanuts)
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Zest and quarter lime. Trim green beans if necessary.
• Thoroughly shake coconut milk in container before opening. • In a small pot, combine ¼ cup coconut milk (you’ll use the rest later), ½ cup water, 1 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring to a boil, then stir in rice; cover, and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve
• While rice cooks, in a large bowl, combine pork*, panko, ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 10-12 (20-24 for 4 servings) 1½-inch meatballs.
• Place meatballs on one side of a lightly oiled baking sheet. Using a lightly oiled spatula, smash meatballs to make ¾-inch-thick patties. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast patties on middle rack and green beans on top rack.) • Roast on top rack until patties are cooked through and green beans are browned and tender, 14-16 minutes.
• When patties and green beans have 5 minutes left, combine chili sauce with remaining coconut milk in a large pan; heat over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Turn off heat. Stir in a squeeze of lime juice to taste.
• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Add patties to pan with coconut chili sauce; toss to coat. • Divide rice between bowls; top with patties and green beans. Spoon any remaining sauce over patties. Sprinkle with peanuts. Serve with any remaining lime wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
