Pork and Wasabi Meatballs
with Roasted Zucchini and Jasmine Rice
In this dish, juicy pork meatballs are baked to perfection. Served with ginger-infused rice and light and aromatic wasabi-mayo, this Japanese inspired meal is an ideal weeknight supper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 tsp
Wasabi Paste
¾ cup
Jasmine Rice
2 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
1 unit(s)
Zucchini
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
30 g
Ginger
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
3 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Bring 1 1/3 cups water (2 1/2 cups for 4 ppl) to a boil in a covered medium pot. Meanwhile, thinly slice green onion. Peel, then mince garlic. Peel, then grate ginger. Slice zucchini into 1/4-inch rounds. Add rice to boiling water. Reduce heat to low. Cook, covered, until rice is tender and liquid is absorbed, 12-14 min.
Add the zucchini and 1 tbsp oil (dbl for 4ppl) to a baking sheet. Season with salt and pepper. Toss to coat. Broil in bottom of oven, until zucchini is golden-brown and tender, 14-16 min.
Combine pork, panko, ginger, half the green onions, half the wasabi, half the garlic, and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll the pork mixture into 1-inch meatballs. Transfer the meatballs onto a foil-lined baking sheet. Broil in middle of oven, until golden-brown and cooked through, 10-12 min.**
While meatballs cook, heat a large non-stick pan over medium heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown 4-5 min. Transfer to a plate.
Whisk together cornstarch, soy/mirin, hoisin, remaining garlic and 1/2 cup water (dbl for 4ppl) in a small bowl. Re-heat the same large non-stick pan over medium heat. When hot, add soy mixture and cooked meatballs. Cook, stirring often, until sauce slightly thickens 2-3 min.
Fluff the rice with a fork. Season with salt. In another small bowl stir together the mayo, 2 tsp water (dbl for 4ppl) and remaining wasabi. Divide the rice between bowls. Top with the zucchini and glazed meatballs. Sprinkle over the cashews and remaining green onions. Drizzle over the wasabi mayo.