The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant pork meatballs with rainbow pickle
Our juicy pork meatballs are bursting with fresh lemongrass, lime and coriander, and grilled for a deliciously golden finish. Served with tangy pickled courgette, carrot, onion and radishes, on a bed of fluffy rice with a drizzle of soy-chilli dressing, it’s a feast of colours and flavours.
SWK: High protein
Plants 5
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Serving size
Ingredients
- 1 carrot
- 1 courgette
- 1 handful of fresh coriander
- 250g pork mince (5% fat or less)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lime
- 1 onion
- 4 radish
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 140g basmati rice
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- ½ tsp chilli flakes
Nutritional Information
Calories: 482
Protein: 37g
Carbs: 75g
Fat: 5.5g
Ingredients
- 2 carrot
- 2 onion
- 6 radish
- 6 tbsp rice vinegar (Rice Vinegar, Salt)
- 280g basmati rice
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp chilli flakes
- 2 courgette
- 1 handful of fresh coriander
- 500g pork mince (5% fat or less)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 unwaxed lime
Nutritional Information
Calories: 479
Protein: 37g
Carbs: 75g
Fat: 5.5g
Fragrant pork meatballs with rainbow pickle
Our juicy pork meatballs are bursting with fresh lemongrass, lime and coriander, and grilled for a deliciously golden finish. Served with tangy pickled courgette, carrot, onion and radishes, on a bed of fluffy rice with a drizzle of soy-chilli dressing, it’s a feast of colours and flavours.
Cook time:
35 mins
Cuisine:
Asian
Food group:
Pork
Allergens: Soya
Cooking Instructions
Before you start
- 2 large saucepans
- 1 large baking tray
- 1 large mixing bowl
- 1 small mixing bowl
Get the (meat)ball rolling!
- Coarsely grate half a courgette (a whole one for 4 portions), wrap in kitchen roll and squeeze out the excess water.
- Finely chop the coriander.
- In a large mixing bowl, combine the pork mince, lemongrass purée, half the ginger & garlic paste, half the coriander and the zest of the limes. Using your hands, shape into 10 even-size meatballs (20 for 4 portions).
Prep that veg
- Heat your grill to high.
- Use a peeler to create courgette ribbons with the remaining courgette.
- Halve the carrots lengthways, then thinly slice into half-moons. Peel and thinly slice the onions.
- Trim the radishes and cut each into 8 wedges.
Time to pickle
- Put the vinegar and 5 tbsp water (10 tbsp for 4 portions) into a large saucepan. Bring to the boil, add the prepped veg and simmer for 2 mins. Add the remaining coriander and set aside.
Sort the meatballs, rice & sauce
- Put the meatballs on a baking tray lined with foil and spritz with cooking spray. Grill for 8-10 mins until cooked through.
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
- At the same time, in a small bowl, mix together the tamari, remaining ginger & garlic paste, the chilli flakes and the juice of the limes.
Dinner is served
- Dish up the rice and pickled veg. Top the rice with the meatballs and drizzle over the sauce to serve.