Glazed Pork Meatballs
with Ginger-Butter Roasted Carrots & Apple Salsa
Cooking time
30 minutes
Servings
4
Calories
670 /serving
Tangy, sweet and liberally spiced, these hoisin-glazed ground pork meatballs draw on the most approachable flavours for family dinner, with hints of brown sugar, sesame and ginger. They’ll rock and roll with carrots roasted to tender in ginger butter, served over a base of fluffy, finely textured white quinoa. Before hitting the table, the dish gets a spoonful of bright salsa with diced cucumbers and apple that’s sure to produce smiles.
We will send you:
- 510g Ground pork
- 600g Carrots (orange or multicoloured)
- 15ml Ginger paste
- 3 Cucumbers
- 1 Lime
- 2 Apples
- 190g White quinoa
- 90ml Hoisin sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
27 g
Saturated Fat
9 g
Sodium
1350 mg
Total Carb
74 g
Sugars
25 g
Protein
34 g
Fibre
11 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise. In a large bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted. Add the carrots, ⅔ of the ginger and S&P; toss well. Arrange on a lined sheet pan and roast, flipping halfway, 18 to 22 min., until tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 2 cups water, ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the quinoa is tender. Fluff and keep warm.
Mise en place
Meanwhile, core and small-dice the apples. Small-dice the cucumbers. Zest and halve the lime; juice ½ and quarter the remaining ½.
Prepare, cook & glaze the meatballs
In a second large bowl, combine the pork, remaining ginger and spices, and S&P. Form into 16 meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Cook the meatballs, partially covered, turning occasionally, 8 to 10 min., until browned. Add the hoisin and ¼ cup water. Cook, spooning the sauce over, 2 to 3 min., until the meatballs* are glazed and cooked through and the sauce has thickened.
Make the apple salsa
Meanwhile, in a medium bowl, combine the cucumbers, apples, lime juice, up to ½ the lime zest and S&P.
Finish & serve
To the pot of quinoa, add the remaining lime zest and S&P; stir well. Divide the quinoa between your bowls. Top with the carrots, meatballs, any remaining sauce and a spoonful of the apple salsa. Garnish with the lime wedges. Serve the remaining apple salsa on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
