Moo Shu Pork Meatball Bowls
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Moo Shu Pork Meatball Bowls

Moo Shu Pork Meatball Bowls

with Bok Choy and Cashews

Succulent pork meatballs seasoned with Moo Shu Spice Blend and tossed in sweet chili sauce are the stars of the show in this bold Chinese takeout-inspired dish.

Tags:
Spicy
Allergens:
Wheat
Cashews
Sesame
Soy
Milk

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

Preparation Time30 minutes
Cooking Time14 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Shanghai Bok Choy

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Cashews, chopped

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

4 tbsp

Sweet Chili Sauce

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

1 tbsp

Sesame Oil

(Contains Sesame)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Moo Shu Spice Blend

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

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Pepper*

0.31 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1000 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate107 g
Sugar22 g
Dietary Fiber5 g
Protein38 g
Cholesterol95 mg
Sodium1180 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium175 mg
Iron7.5 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.

Utensils

Strainer
Medium Pot
Measuring Cups
Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rice
1
  • Add 1 cup (2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Roast meatballs
2
  • Line a baking sheet with parchment paper.
  • Add pork, panko, 1/2 tbsp (1 tbsp) Moo Shu Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture.) 
  • Season with pepper, then combine. 
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
  • Arrange on the prepared baking sheet. 
  • Roast in the top of the oven, turning halfway, until cooked through, 12-14 min.**
Prep
3
  • Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
  • Core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onion.
  • Peel, then mince or grate garlic.
Cook veggies
4
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until peppers begin to soften, 1 min.
  • Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
  • Transfer veggies to a plate, then cover to keep warm.
Make sauce
5
  • Add sweet chili sauce, garlic and 1/4 cup (1/2 cup) water to the same pan. 
  • Bring sauce to a simmer, then reduce heat to medium-low. 
  • Add meatballs and sesame oil. 
  • Cook, stirring often, until sauce thickens slightly and meatballs are coated, 1 min.
Finish and serve
6
  • Fluff rice with a fork, then stir in green onions, half the cashews and 1 tbsp (2 tbsp) butter.
  • Divide rice between bowls. Top with veggies and meatballs.
  • Spoon any remaining sauce over meatballs.
  • Sprinkle with remaining cashews.