Asian-Glazed Pork Meatballs
with Garlic-Sautéed Veggies, Peanuts & Rice
Cooking time
25 minutes
Servings
2/4
Calories
960 /serving
Gloss it up! These meatballs truly shine once they roll around in a glaze of sweet soy sauce and rice vinegar made directly in the pan. They’re just as flavour-packed on the inside as they are on the outside, thanks to a mixture of ground pork, garlic and sesame-laced spices. Drop them onto plates with fluffy white rice, garlic-sautéed Asian greens and mini peppers, and crumbled peanuts. Slip a helping of edamame shells on the side.
We will send you:
- 250g Ground pork
- 225g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 200g Mini sweet peppers
- 30ml Rice vinegar
- 100g Edamame
- 25g Chopped peanuts
- 160g White rice
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Large pan
Total Fat
35 g
Saturated Fat
8 g
Sodium
1950 mg
Total Carb
125 g
Sugars
35 g
Protein
43 g
Fibre
13 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the meatballs & cook the edamame
Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium heatproof bowl, microwave the edamame, 2 to 4 min., until tender; season with S&P.
Start the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked.
Sauté the vegetables
Meanwhile, remove the bottom inch of the gai lan stems. In a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers and gai lan. Sauté, 3 to 4 min., until softened. Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Make the glaze & finish the meatballs
To the pan of meatballs, add the remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the soy sauce, vinegar, remaining spices and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the meatballs* are glazed and cooked through.
Plate your dish
Divide the rice between your plates. Top with the vegetables and meatballs. Spoon the glaze over the meatballs. Garnish with the peanuts. Serve the edamame on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
