Can I use the yogurt-mint sauce for other dishes?

Yes, yogurt-mint sauce can be used as a dip for vegetables or as a dressing for salads.

Can I make these meatballs in advance?

Yes, you can make the meatballs in advance and store them in the refrigerator until you are ready to steam them.

Can I use a different kind of ground meat for the meatballs?

This easy Asian meatball recipe is super flexible. I use pork and chicken mince here because it stays nice and juicy, but you can also perfectly go for pure chicken or turkey mince for an even leaner version. Craving something spicier and surprising? Then definitely try lamb mince in combination with cauliflower florets in the dish. Truly a match made in heaven!

What can I do with leftover sweet chili and yogurt?

After cooking, do you have some ingredients left over and are wondering: what to make with Greek yogurt and sweet chili? Well, those two are a dream team! Mix them with some extra lime juice and you instantly have a delicious, quick dip for raw vegetables, baked scampi, or tacos.

Steamed Meatballs with Broccolini & Yogurt-Mint Sauce

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40min

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Next Level

Do you also love a good, heart-warming casserole, but fancy something a little lighter and more surprising? I'll show you how to make this winner: steamed meatballs with vegetables. This healthy casserole is bursting with flavour. I make fresh, juicy meatballs from pork-chicken mince and give them a delicious Thai touch with fresh ginger, oyster sauce, and some garlic. And best of all? I'm going to steam those Thai meatballs with vegetables in the oven! Together with a generous portion of crispy broccolini and green beans, you can put everything in the oven at once. And to top it all off, I serve it with a fresh yogurt-mint sauce.

Ingredients

What do you need?

Quantity: 4P

Meatballs
400 g pork-chicken minced meat
3 tbsp oyster sauce
2 cloves garlic, finely grated
1 tsp grated ginger
1 large shallot, finely chopped
4 spring onions, finely chopped
Pepper
Salt
1 tbsp cornstarch

Serve with
400 g broccolini
500 g green beans

Sauce
1 tbsp mint, finely chopped
3 tbsp Greek yogurt
3 tbsp sweet chili sauce
zest and juice of 0.5 lime
pepper and salt

Finishing touches
1 cucumber, sliced
and a handful of mint and coriander leaves, roughly chopped

400 g pork-chicken minced meat
3 tbsp oyster sauce
2 cloves garlic, finely grated
1 tsp grated ginger
1 large shallot, finely chopped
4 spring onions, finely chopped
Pepper
Salt
1 tbsp cornstarch

400 g broccolini
500 g green beans

1 tbsp mint, finely chopped
3 tbsp Greek yogurt
3 tbsp sweet chili sauce
zest and juice of 0.5 lime
pepper and salt

1 cucumber, sliced
and a handful of mint and coriander leaves, roughly chopped

Preparation method

How do you make this?

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For the meatballs, mix all the ingredients well together.

Grate the garlic and ginger.

Finely chop your shallot and add the spring onions. Mix well with the minced meat.

Then make balls that are about the size of a golf ball/ping pong ball.

You can use an ice cream scoop for this, but it can also be done perfectly without it.

Wash the green beans and snap off the ends.

Wash the broccolini and cut a small piece from the bottom of the stems.

Spread the broccolini and the green beans in a large baking dish and arrange the meatballs in between. Preferably use a wide dish so that not all the vegetables are piled up. The steam should reach every vegetable so that each one is cooked properly.

Steam for 15 minutes.

In the meantime, mix everything for the sauce together.

If necessary, pour off some cooking liquid from the dish.

Serve the meatballs with the sauce.

Finish off with slices of cucumber and the herbs.