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

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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

¾ cup

Jasmine Rice

2 unit

Green Onion

113 g

Sugar Snap Peas

226 g

Shanghai Bok Choy

30 g


2 tbsp

Hoisin Sauce

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

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

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)4100 kJ
Calories980 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber6 g
Protein36 g
Cholesterol80 mg
Sodium1840 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
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 cup water (1 3/4 cups for 4 ppl) to 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 liquid has been absorbed, 12-14 min.


While rice cooks, combine half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**


While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 and cover to keep warm.


While veggies cook, whisk together hoisin sauce, soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) in another medium bowl. When veggies are done, 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, toss to coat.


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.