Carb Smart Wonton-Inspired Pork Meatballs
with Stir-Fried Veggies- Soy
- Sesame
- Mustard
- Wheat
- Sulphites
This Chinese-inspired dish offers all the delicious flavours of dumplings, but without the wrapper! Minced green onion adds layers of juiciness and flavour to the ground pork mix, while fragrant ginger, broccoli, snap peas and mushrooms tie the dish together.
Ingredients
250 g
Ground Pork
200 g
Zucchini
113 g
Mushrooms
113 g
Edamame
(Contains: Soy)
2 unit
Green Onion
2 tbsp
Ginger-Garlic Puree
¼ cup
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
1 tsp
Garlic Salt
1 tbsp
Chili-Garlic Sauce
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat oven to 450°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve mushrooms (or quarter if very large). Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
Add mushrooms, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven for 10 min. (NOTE: Mushrooms will continue to roast in step 4.)
Meanwhile, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt to a large bowl.Crumble in pork. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Season with pepper, then combine.Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl).
When mushrooms have roasted for 10 min, remove the baking sheet from the oven. Carefully toss mushrooms, then push to one side of the baking sheet. Arrange meatballs on the other side of the baking sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another parchment-lined baking sheet.) Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms in the middle of the oven.)
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.
When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min. Remove from heat. Add meatballs, then toss to coat. Divide veggies between plates. Top with mushrooms, meatballs and any remaining sauce from the pan. Drizzle with chili garlic sauce, if desired. Sprinkle remaining green onions over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The meatballs and hoisin-ginger sauce are widely praised for their bold, well-balanced flavour. Some reviewers found the vegetables underseasoned and suggest adding extra seasoning to the stir-fry.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together, though a few noted it uses multiple pans and can feel a bit time-consuming on a busy night.
- Suggestions: Add an egg to the meatball mixture for a juicier, more tender result; some reviewers preferred to skip it for a firmer texture. Add a small splash of oil to the pan when cooking the zucchini and edamame to prevent sticking and improve flavour. Several reviewers also suggest extending the mushroom roasting time slightly and giving the meatballs an extra 5 minutes in the oven. Consider reducing the garlic salt or omitting added salt, as multiple reviewers found the dish quite salty. A side of rice or cauliflower rice is a popular addition for those wanting a more substantial meal.
- Leftovers: The dish keeps well and at least one reviewer noted it tasted even better reheated the next day.
- Portions: Vegetable portions were frequently flagged as too small, particularly for two or four people; many reviewers supplemented with extra zucchini, carrots, or other vegetables from home.
