Calorie-Wise: Korean-Style Pork Meatballs
with Cauliflower ‘Rice’ & Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Give yourself carb blanche with this Korean-inspired dinner! Instead of serving standard grains, you’ll find that our nifty cauliflower ‘rice’ does the trick with a quick sauté in sesame-led spices. Slip in a few pan-softened Asian greens on the veggie ticket. These ground pork meatballs are fork-tender in a sauce of ginger, soy, rice vinegar and honey that coats each one roundly—and gets all ’round your tongue in the best way.
We will send you:
- 340g Ground pork (high-protein serving)
- 225g Asian greens (yu choy or gai lan)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Ginger paste
- 2 Scallions
- 30ml Rice vinegar
- 30ml Soy sauce (low sodium)
- 7g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
7 g
Sodium
1930 mg
Total Carb
24 g
Sugars
12 g
Protein
39 g
Fibre
5 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; halve crosswise. Thinly slice the scallions, separating the white bottoms and green tops.
Prepare & cook the meatballs
In a large bowl, combine the pork, ½ the white bottoms of the scallions and ⅓ of the spices. Form into 10 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
Cook the yu choy
In the same pan, heat a drizzle of oil on medium. Add the remaining white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Increase the heat to medium-high and add the yu choy. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Make the sauce & coat the meatballs
In a small bowl, combine the ginger, vinegar, soy sauce and honey. To the pan of meatballs, add the sauce. Simmer, stirring occasionally, 2 to 3 min., until the sauce has thickened and the meatballs are coated.
Plate your dish
Divide the cauliflower rice between your plates. Top with the meatballs and yu choy. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
