Carb Smart Pork 'Wonton' Meatballs
with Stir-Fried Veggies
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
(Contains Soy, Sesame, Mustard)
1 tbsp
Garlic Puree
1 tbsp
Chili-Garlic Sauce
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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).
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.
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.
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.
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.
