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Ginger Pork Meatballs

Ginger Pork Meatballs

with Snow Peas and Cashews

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Sticky and sweet hoisin sauce is just the thing for these Asian pork meatballs. We've kept the rest of your plate packed full of fresh flavours like spring onion, snow peas and cilantro. The crowning jewel of these rice noodles are the roasted cashew nuts which add the perfect crunch to an easy weeknight stunner!

Allergens:Soy/SojaSesame/SésameSulphites/SulfiteMustard/MoutardeWheat/BléTree Nut/NoixPeanut/CacahuèteSeafood/Fruit de MerFish/Poisson

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

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

2 unit

Green Onions

3 tbsp

Hoisin Sauce

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

6 g

Garlic

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

227 g

Snow Peas

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

2 tbsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

10 g

Cilantro

30 g

Ginger

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

170 g

Carrot

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tbsp

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1003 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate94 g
Sugar17 g
Dietary Fiber6 g
Protein41 g
Cholesterol123 mg
Sodium3506 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Garlic Press
Medium Bowl
Aluminum Foil
Baking Sheet
Strainer
Small Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to bake the meatballs). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a medium pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Meanwhile, using a vegetable peeler, peel the carrot lengthwise into long ribbons. Stack a few ribbons on top of each other, then cut in half widthwise. Still stacked, cut ribbons lengthwise into 1/4-inch thin strips roughly 3-inches long.

2

Thinly slice the green onions. Peel, then mince or grate the garlic. Cut the stems off the snow peas, if needed, then cut in half. Roughly chop the cilantro. Peel, then mince or finely grate 1 tbsp ginger (dbl for 4 ppl). In a medium bowl, combine the pork, green onions, ginger, half the garlic, 1/2 tbsp hoisin sauce (dbl for 4 ppl) and 1/4 tsp salt (dbl for 4 ppl). Season with pepper.

3

Roll the pork mixture into 1-inch meatballs. Transfer the meatballs onto a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) (TIP: Cut a meatball open to make sure it's not pink inside!)

4

Meanwhile, add the noodles to the medium pot with the boiling water. Cook until tender, 1-2 min. When the noodles are done, reserve 1/2 cup noodle water (dbl for 4 ppl). Drain and rinse the noodles under cold running water. Set aside. In a small bowl, whisk together the cornstarch, soy sauce, fish sauce, remaining hoisin sauce and reserved noodle water.

5

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the snow peas, carrots and remaining garlic. Stir together until the veggies soften, 2-3 min. Add the sauce from the small bowl and stir together, 1 min. Remove the pan from the heat and add the noodles. Toss together until the sauce coats the noodles.

6

Divide the stir-fry between bowls and top with the meatballs, cilantro and cashews.