Carb-Wise: Indian-Spiced Pork Meatballs
with Creamy Sauce, Roasted Greens & Radishes
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
The sauce says it all. It melds garlic and tomato paste for a dark and flavourful base, riched up with lashings of cream, lime juice and butter, all in a swirl of wilted leafy greens. It’s the best thing that could happen to these ground pork meatballs, plump and perky with a dose of our Mellow Mumbai spice mix. No grains needed on these plates: roasted Asian greens and radishes are the ideal tender-crisp side.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Radishes
- 225g Asian greens (yu choy or gai lan)
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 1 Lime
- 30ml Tomato paste
- 60ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
15 g
Sodium
420 mg
Total Carb
20 g
Sugars
5 g
Protein
31 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the bottom ½ inch of the yu choy stems; halve crosswise on an angle. Quarter the radishes (cut into sixths if large). Mince the garlic. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
Prepare & cook the meatballs
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 large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate and reserve the pan.
Roast the vegetables
Meanwhile, on a lined sheet pan, toss the yu choy and radishes with a drizzle of oil, the remaining spices and S&P. Roast, flipping halfway, 8 to 12 min., until tender.
Make the sauce & coat the meatballs
In the reserved pan, heat a drizzle of oil on medium-high. Add the tomato paste (start with ½) and remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until dark red and fragrant. Add the spinach and cook, stirring frequently, 1 to 2 min., until beginning to wilt. Add the cream, lime juice (start with ½), ¼ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the meatballs and S&P; stir well. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables and meatballs between your plates. Spoon the sauce over the meatballs. Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
