Cara Cara Orange & Sesame Pork Meatballs
over Cauliflower 'Rice'
Cooking time
25 minutes
Servings
2/4
Calories
/serving
We don’t have a sun destination booked for the holidays. So we’re bringing some sunshine home in the form of Cara Cara orange, a sweet, seedless, pink-fleshed variety. The juice brightens a pan of pork meatballs that’s already bold and bright with lots of ginger, garlic and sesame seeds.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 225g Baby bok choy
- 1 Cara Cara orange
- 15ml Ginger paste
- 30g Almond flour
- 14g Honey
- 9g Black & white sesame seeds
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Mise en place
- Remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Juice the orange.
Prepare the meatballs
- In a large bowl, combine the pork, almond flour, ½ the garlic, ½ the ginger, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
Sauté the cauliflower rice
- In a large pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook & coat the meatballs
- Meanwhile, in a second large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 7 to 9 min., until browned and almost cooked through.
- Add the sesame seeds, and remaining garlic and ginger. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the orange juice, honey and 2 tbsp water (double for 4 portions). Cook, occasionally spooning the glaze over the meatballs*, 1 to 2 min., until coated and cooked through.
- If the sauce seems dry, gradually add water, 1 tbsp at a time, until you achieve your desired consistency.
Sauté the bok choy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy and sauté, 2 to 3 min., until wilted; season with S&P.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top with the bok choy, meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
