Sweet Chili Glazed Mini Meatballs
Serves 2 | with Toasted Peanuts and Cilantro- Wheat
- Peanuts
- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Tree nuts
- Fish
- Sulphites
- Soy
- Milk
- Sesame
- Crustaceans
- Egg
- Mustard
These saucy and spicy sweet chili glazed pork meatballs are the perfect mini bite to snack on pre-dinner. Serve them on their own or with a side of white rice and snappy veg for a balanced meal! Ingredients: Ground pork • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cilantro.
Ingredients
250 g
Ground Pork
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
4 tbsp
Sweet Chili Sauce
(May be present: Wheat, Gluten, Tree nuts, Fish, Sulphites, Soy, Milk, Sesame, Crustaceans, Egg, Mustard)
7 g
Cilantro
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Gluten, Tree nuts, Sulphites, Soy, Milk, Sesame, Egg, Mustard)
1 unit(s)
Lime
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Wheat, Fish, Milk, Sesame, Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- When hot, add peanuts to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to a plate.
- Meanwhile, roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Combine pork, panko, half the cilantro, 1/4 tsp salt and 1/4 tsp pepper in a medium bowl. (TIP: If you prefer firmer meatballs, add an egg to the mixture!)
- Roll mixture into 14 equal-sized meatballs.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 6-8 min.**
- Remove from heat to, then add soy sauce, sweet chili sauce, lime juice and lime zest.
- Toss meatballs gently, until glaze thickens slightly and meatballs are coated, 1 min.
- Transfer meatballs to a serving plate. Spoon any remaining glaze from the pan over top.
- Sprinkle cilantro and toasted peanuts over top.
- Serve lime wedges on the side, if desired.
