You know Larb? The herby-aromatic-savory ground meat salad from Southeast Asia? Well tonight, Chef Matt M has reimagined the classic dish into one of our favorite forms: Meatball!
We’re serving them up with fragrant coconut sticky rice and a refreshing, crunchy snap pea & cuke salad that’s been spiked with basil and mint. Tying it all together is your dipping sauce, a bold, zesty blend of lime juice, fish sauce and chili flakes. Packed with umami and a little kick of heat, a little can go a long way with this sauce, so we recommend starting light!
What’s in your bag:
- 4 chicken meatballs with ginger & lemongrass; cucumber & snap pea salad; and coconut sticky rice
- Thai Larb dipping sauce
What you’ll need from home:
- Microwave-safe bowl
Total prep time: 2-3 minutes
How to prep:
- Remove the ramekin of sauce as well as the herby cuke & snap pea salad from the bowl, and set aside.
- Cover the bowl with the meatballs and sticky rice with a damp paper towel and microwave for 2-3 minutes, or until warmed to your liking!
Plate up your warmed rice and meatballs with that crunchy-cool salad on the side. Your Thai Larb dipping sauce can go on your meatballs or the whole thing (just go light with this at first, it has a little kick!). Dip, drizzle, or do a little dancey dance. Or all three. Up to you 🙂
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
