Glazed Pork Meatballs
with Ginger-Butter Roasted Carrots & Apple Salsa
Cooking time
35 minutes
Servings
4
Calories
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
Zester
Strainer
Sheet pan
Oil
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
10 g
Sodium
1450 mg
Total Carb
67 g
Sugars
15 g
Protein
34 g
Fibre
14 g
Preparation
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.
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.
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.
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.
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.
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.
