Pork and Wasabi Meatballs
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Pork and Wasabi Meatballs

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!

Tags:
Spicy
Allergens:
Soy
Cashews
Wheat
Egg
Mustard
Sesame

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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 Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

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*

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Nutrition Values

Calories990 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate110 g
Sugar19 g
Dietary Fiber3 g
Protein34 g
Cholesterol95 mg
Sodium1490 mg
Trans Fat0.3 g
Potassium800 mg
Calcium50 mg
Iron5.5 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

Medium Pot
Baking Sheet
Medium Bowl
Aluminum Foil
Large Non-Stick Pan
Whisk
Small Bowl

Instructions

PREP
1

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.

ROAST ZUCCHINI
2

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.

BAKE MEATBALLS
3

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.**

TOAST CASHEWS
4

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.

GLAZE MEATBALLS
5

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.

FINISH AND SERVE
6

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.