Carb Smart Wonton-Inspired Pork Meatballs
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Carb Smart Wonton-Inspired Pork Meatballs

Carb Smart Wonton-Inspired Pork Meatballs

with Stir-Fried Veggies

This Chinese-inspired dish offers all the delicious flavours of dumplings, but without the wrapper. Minced green onion adds layers of juiciness to the ground-pork mix, while fragrant ginger, zucchini, snap peas and mushrooms tie the dish together.

Optional Spice
Carb Smart

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Pork

1 unit(s)


113 g


113 g


(Contains Soy)

2 unit(s)

Green Onion

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

0.38 tsp


½ tbsp


0.13 tsp



Nutrition Values

Calories540 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate36 g
Sugar16 g
Dietary Fiber5 g
Protein36 g
Cholesterol80 mg
Sodium1810 mg
Trans Fat0.2 g
Potassium1250 mg
Calcium150 mg
Iron4.5 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.


Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan


  • 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.
Season and start mushrooms
  • Add mushrooms, half the garlic salt and 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.)
Form meatballs
  • 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).
Roast mushrooms and meatballs
  • 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.)
Stir-fry veggies
  • 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.
Finish and serve
  • 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 green onion greens over top.