HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Glazed Pork Meatballs
Hoisin-Glazed Pork Meatballs

Hoisin-Glazed Pork Meatballs

with Stir-fried Snap Peas and Bok Choy on Coconut Rice

Read more

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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

2 unit

Green Onion

113 g

Sugar Snap Peas

227 g

Shanghai Bok Choy

30 g


¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

¾ cup

Jasmine Rice

2 tbsp

Sweet Chili Sauce

165 mL

Coconut Milk

1 tbsp



¼ cup

Panko Breadcrumbs


Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4226 kJ
Calories1010 kcal
Fat50 g
Saturated Fat25 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber6 g
Protein36 g
Cholesterol80 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.