Скачать или смотреть Pork Meatballs with Lime Sauce & Green Beans

Savory pork meatballs with fresh ginger and scallions, served over tender roasted green beans and coated in a rich coconut-lime sauce—topped with crunchy peanuts.

Ingredients

For the Meatballs:
6 oz ground pork
2 Tbsp crushed pork rinds
1 tsp grated fresh ginger
1 Tbsp scallion whites, finely chopped
¾ tsp salt
Black pepper, to taste

For the Roasted Green Beans:
¾ cup green beans, trimmed
1 tsp butter or olive oil
Salt and pepper, to taste

For the Coconut-Lime Sauce:
¼ cup full-fat canned coconut milk
1 tsp fresh lime juice (plus more for serving)
½ tsp chili paste or sriracha (optional, for heat)
1 tsp butter
Salt, to taste

Garnish:
1 Tbsp roasted peanuts, chopped
1 tsp lime zest
1 Tbsp scallion greens, thinly sliced

Macronutrients

Protein: 38g
Fat: 50g
Carbs: 6g

Preparation

Preheat the oven: to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.

Make the meatballs: In a bowl, mix ground pork, crushed pork rinds, ginger, scallion whites, salt, and pepper. Form into 8–10 small meatballs and place on one side of the baking sheet.

Roast the green beans: Toss green beans with butter or olive oil, salt, and pepper. Spread on the other side of the baking sheet.

Bake: Roast meatballs and green beans for 14–16 minutes, or until meatballs are cooked through (internal temp 160°F) and green beans are tender and slightly browned.

Make the coconut-lime sauce: While the meatballs cook, add coconut milk, butter, and chili paste (if using) to a small skillet over medium-high heat. Simmer for 2–3 minutes, until slightly thickened. Stir in lime juice and salt to taste. Turn off heat.

Finish & serve: Add the cooked meatballs to the pan with the sauce and toss to coat. Plate the green beans and top with saucy meatballs. Garnish with lime zest, chopped peanuts, and scallion greens. Optional: Serve with lime wedges for squeezing.