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Glazed Pork Meatballs

with Ginger-Butter Roasted Carrots & Apple Salsa

Cooking time

35 minutes




650 /serving

Sweet, tangy and liberally spiced, these glazed pork meatballs draw on Korean flavours that are seconded by gingery marinated carrots and a fresh summery slaw of cucumbers, apple and aromatic basil. Serve it all over fragrant quinoa, and serve up a family dinner guaranteed to produce smiles.

We will send you:

  • 510g Ground pork
  • 400g Carrots
  • 15ml Ginger paste
  • 1 Bunch of basil
  • 2 Scallions
  • 1 Lime (or lemon)
  • 2 Cucumbers
  • 1 Apple
  • 174g White quinoa
  • 60ml Mirin
  • 90ml Stir-fry sauce
  • 23g Sweet Korea spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame seeds, Oysters, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
10 g
1450 mg
Total Carb
67 g
15 g
34 g
14 g
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Mise en place
Preheat the oven to 450°F. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Core and small-dice the apple. Small-dice the cucumbers. Pick the basil leaves off the stems; roughly chop the leaves, discarding the stems. Halve the carrots lengthwise. Zest the lime; juice ½ and cut the remaining ½ into 4 wedges. In a small bowl, heat 2 tbsp butter in the microwave, in 15 second increments, until melted.
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Roast the carrots
In a large bowl, combine the carrots, melted butter and ⅔ of the ginger; season with S&P. Add the carrots to a lined sheet pan; arrange in a single, even layer. Transfer to the oven and roast, 18 to 22 minutes, flipping halfway through, until the carrots are tender.
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Cook the quinoa
While the carrots roast, rinse the quinoa in a strainer. In a medium pot, combine the rinsed quinoa, 2 cups water and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.
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Prepare & cook the meatballs
While the quinoa cooks, in a large bowl, combine the ground pork, white bottoms of the scallions and remaining ginger; season with the spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into 16 meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs*; cook, partially covered, turning occasionally, 8 to 10 min., until browned on all sides. Add the stir-fry sauce and ¾ of the mirin; cook, spooning the sauce over the meatballs, 2 to 3 min., until the meatballs are cooked through and the sauce has thickened.
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Make the apple salsa
While the meatballs cook, in a medium bowl, combine the cucumbers, apple, lime juice, basil, ½ the green tops of the scallions, up to ½ the lime zest (to taste) and the remaining mirin; season with S&P to taste.
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Finish & serve
To the pot of quinoa, add the remaining green tops of the scallions and as much of the remaining lime zest as you’d like; season with S&P to taste and stir to combine. Divide the finished quinoa, roasted carrots and meatballs between your plates. Top the meatballs with a spoonful of the apple salsa. Garnish with the lime wedges. Serve any remaining apple salsa on the side. Bon appétit!

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