Flavourful hoisin and sweet chili sauce make a luscious glaze for these Asian-style meatballs. Bright and tender-crisp veggies make this meal fresh and exciting on a weeknight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Pork
2 unit
Green Onion
113 g
Sugar Snap Peas
227 g
Shanghai Bok Choy
30 g
Ginger
¼ cup
Hoisin-Soy Sauce Blend
(Contains Mustard, Sesame, Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
2 tbsp
Sweet Chili Sauce
165 mL
Coconut Milk
1 tbsp
Cornstarch
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 cup water (1 3/4 cups for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Trim, then halve snap peas. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate ginger.
Add the rice and coconut milk to pot with boiling water (NOTE: Keep your eye on the pot so it doesn't boil over). Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.
Combine pork with breadcrumbs, half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll pork mixture into equal 1½-inch meatballs (NOTE: You should have 8 for 2ppl or 16 for 4ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until golden, 12-14 min.**
While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add1 tbsp oil (dbl for 4ppl), then snap peas. Cook, stirring often, until beginning to soften, 1-2 min. Add bok choy and remaining ginger. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a plate.
While veggies cook, whisk together hoisin-soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4ppl) in another medium bowl. Heat the same pan over medium heat. When hot, add hoisin mixture and cook, stirring often until slightly thickened, 2-3 min. Add meatballs to pan with sauce, tossing to combine.
Fluff coconut rice with a fork. Stir in half the green onions and season with salt. Divide rice among plates. Top with veggies, meatballs and sauce from the pan. Sprinkle with remaining green onions.