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Glazed Meatballs with Peanuts

Singapore-Style Slaw & Jasmine Rice

Cooking time

30 minutes

Servings

2/4

Calories

930 /serving

While we would never say anything against the classic Italian variety of meatball, there’s something about the zesty, sweet-salty-sour flavour of this glazed variety that makes it number one in our eyes. You’ll fold ginger, scallions and cilantro right into the ground pork and then pan-sear it with sweet soy sauce, which reduces into a sticky glaze as it cooks. Serve on top of gingery jasmine rice with some carrot and radish slaw for a whole lot of vibrant crunch. Dust the whole thing with a generous amount of peanuts and scallions, and dig in!

We will send you:

  • 285g Ground pork
  • 90g Radishes
  • 1 Bunch of cilantro
  • 20g Ginger
  • 2 Scallions
  • 200g Carrots
  • 170g Sugar snap peas (or snow peas)
  • 30ml Sweet soy sauce
  • 25g Peanuts
  • 157g Jasmine rice
  • 15ml Japanese plum vinegar
  • 12g Singapore-Style spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Peeler
Oil
Salt & pepper
Total Fat
40 g
Saturated Fat
9 g
Sodium
1910 mg
Total Carbs
105 g
Sugars
25 g
Protein
40 g
Fibres
9 g
Preparation
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Cook the rice
In a medium pot, combine the rice and 1 ½ cups water (double for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot; season with ½ the spice blend and S&P.
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Mise en place
While the rice cooks, thinly slice the string peas crosswise on an angle. Thinly slice the radishes into rounds and place in a bowl of cold water. Peel and thinly slice the carrots into rounds. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems.
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Toast the peanuts
In a large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Prepare & cook the meatballs
In a large bowl, combine the ground pork, ½ the ginger, ½ the white bottoms of the scallions and ½ the cilantro; season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball. In the reserved pan, heat a drizzle of oil on medium. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 minutes, until browned on all sides and cooked through. Add the sweet soy sauce and 1 tbsp water (double for 4 portions); cook, spooning the sauce over the meatballs, 1 to 2 minutes, until the meatballs are glazed.
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Make the slaw
While the meatballs cook, in a large bowl, combine the Japanese plum vinegar, remaining cilantro, as many of the remaining white bottoms of the scallions as you’d like and 2 tbsp oil (double for 4 portions); season with S&P. Add the string peas, radishes (drain and pat dry before adding), carrots, ½ the peanuts and up to ½ the green tops of the scallions (to taste). Toss to combine thoroughly.
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Finish the rice & serve
To the pot of rice, add as much of the remaining ginger as you’d like and stir to combine. Divide the finished rice between your bowls. Top with the meatballs and slaw. Garnish the meatballs with the remaining peanuts and as many of the remaining green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.