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Carb Smart Pork 'Wonton' Meatballs

Carb Smart Pork 'Wonton' Meatballs

with Stir-Fried Veggies

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All the delicious flavours of dumplings, without the wrapper! Mince the white parts of green onions to add layers of juiciness and flavour to the ground pork mix. Fragrant ginger broccoli, snap peas and mushrooms bring this Chinese-inspired dish together.

Tags:Carb Smart (50g or less)Optional Spice
Allergens:Soy/SojaSesame/SésameMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

227 g

Broccoli, florets

113 g

Mushrooms

113 g

Sugar Snap Peas

2 unit

Green Onion

15 g

Ginger

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 tbsp

Garlic Puree

1 tbsp

Chili-Garlic Sauce

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

½ tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories540 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate42 g
Sugar17 g
Dietary Fiber6 g
Protein32 g
Cholesterol80 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Bowl
Medium Non-Stick Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Trim snap peas. Cut broccoli into bite-sized pieces. Thinly slice mushrooms. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice green onions, keeping white and green parts separate.

2

Add panko, soy sauce, garlic puree, green onion whites and half the ginger to a large bowl. Crumble pork into the bowl. Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).

3

Heat a medium non-stick pan over medium heat (use a large non-stick pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 8-12 min.** (TIP: If meatballs are browning too quickly, reduce heat to medium-low.) Remove the pan from heat, then add hoisin sauce and 2 tbsp water (dbl for 4 ppl). Toss to coat meatballs.

4

While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Season with salt and pepper, then transfer to a plate.

5

Reheat the same pan over medium. Add broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until beginning to soften, 2-3 min. Add mushrooms, snap peas and remaining ginger. Cook, stirring often, until ginger is fragrant and veggies are tender-crisp, 2-3 min.

6

Divide veggies between plates. Top with meatballs and any sauce from the pan. Drizzle with chili garlic sauce, if desired. Sprinkle remaining green onions over top.