Uploaded March 2026 | Updated September 2026, 1 week ago
Meatball tray bake 2-ways
Serves 4 | Prep 10 mins | Cooking 25 mins
400ml Coles Coconut Milk
1 tbs Coles Asia Soy Sauce
⅓ cup (95g) Coles Crunchy Peanut Butter
560g Coles Chicken Meatballs or Coles Swedish Meatballs
250g Coles Microwave Jasmine Rice
150g green beans, trimmed
1 spring onion, thinly sliced
1/4 cup Coles Coriander Bunch
1 lime, cut into wedges
Asian-inspired meatball sub
4 Coles Bakery Banh Mi Jumbo Rolls
2 tbs Coles Whole Egg Mayonnaise
1 carrot, shredded
1 spring onion, cut into 8cm lengths
2 coriander sprigs
1. Preheat oven to 200°C (180°C fan-forced). Whisk coconut milk, soy and peanut butter in a medium baking dish until well combined and almost smooth. Add the meatballs. Bake, uncovered for 25 mins or until meatballs are golden and cooked through.
2. Meanwhile, heat the rice following packet directions. Place beans in a small saucepan of boiling water and cook for 3 mins or until tender. Drain.
3. Divide rice among two serving bowls and top with half the meatball mixture, reserving the remaining half of the meatballs. Add beans and coriander to the bowl and drizzle with lime juice, to serve.
4. To make the Asian-inspired subs, slit the banh mi rolls down the centre, being careful not to cut all the way through. Fill each roll with carrot, spring onion and coriander sprigs. Top with the heated remaining meatball mixture to serve.
Note: Store meatballs in an airtight container in the fridge for up to 3 days.
Meatball tray bake 2-ways
Serves 4 | Prep 10 mins | Cooking 25 mins
400ml Coles Coconut Milk
1 tbs Coles Asia Soy Sauce
⅓ cup (95g) Coles Crunchy Peanut Butter
560g Coles Chicken Meatballs or Coles Swedish Meatballs
250g Coles Microwave Jasmine Rice
150g green beans, trimmed
1 spring onion, thinly sliced
1/4 cup Coles Coriander Bunch
1 lime, cut into wedges
Asian-inspired meatball sub
4 Coles Bakery Banh Mi Jumbo Rolls
2 tbs Coles Whole Egg Mayonnaise
1 carrot, shredded
1 spring onion, cut into 8cm lengths
2 coriander sprigs
1. Preheat oven to 200°C (180°C fan-forced). Whisk coconut milk, soy and peanut butter in a medium baking dish until well combined and almost smooth. Add the meatballs. Bake, uncovered for 25 mins or until meatballs are golden and cooked through.
2. Meanwhile, heat the rice following packet directions. Place beans in a small saucepan of boiling water and cook for 3 mins or until tender. Drain.
3. Divide rice among two serving bowls and top with half the meatball mixture, reserving the remaining half of the meatballs. Add beans and coriander to the bowl and drizzle with lime juice, to serve.
4. To make the Asian-inspired subs, slit the banh mi rolls down the centre, being careful not to cut all the way through. Fill each roll with carrot, spring onion and coriander sprigs. Top with the heated remaining meatball mixture to serve.
Note: Store meatballs in an airtight container in the fridge for up to 3 days.
