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Low carb, ready in 15 min!
20 minutes
One pot wonder

Pork Meatballs with Nam Jim Sauce

Coconut Cauliflower ‘Rice’ & Marinated Cucumbers

Cooking time

20 minutes




630 /serving

Nam jim is our go-to dipping sauce of the season. This lightened version of the Thai delight combines vinegar for acidity, honey for a touch of sweetness, cilantro for herbaceous brightness and garlic for anchoring aromatics to unify the whole. You’ll be spooning it over succulent meatballs fashioned from ground pork, fragrant with ginger and cilantro. Present them on a comforting layer of coconut cauliflower ‘rice’, with ginger-infused cucumbers for both punch and crunch.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 2 Cucumbers
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 30ml Rice vinegar
  • 14g Honey
  • 165ml Coconut milk
  • 15ml Minced garlic
  • 13g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Sesame

You will need:

Large pan
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
18 g
1710 mg
Total Carb
29 g
19 g
37 g
4 g
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Prepare the meatballs
Roughly chop the cilantro leaves and stems. In a large bowl, combine the pork, ½ the ginger, ½ the garlic, up to ½ the cilantro, ½ the spices and S&P. Form the mixture into 10 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Cook the meatballs*, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Marinate the cucumbers
Meanwhile, thinly slice the cucumbers into rounds. In a second large bowl, combine the cucumbers, ½ the vinegar, ½ the honey, the remaining ginger and S&P. Set aside to marinate for at least 10 min.
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Make the coconut cauliflower rice
In the reserved pan, heat a drizzle of oil on medium-high. Add the cauliflower rice, coconut milkremaining spices and S&P. Cook, stirring frequently, 6 to 8 min., until the cauliflower has softened.
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Make the nam jim sauce
Meanwhile, in a small bowl, combine the remaining vinegar, garlic, honey and cilantro; season with S&P.
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Finish & serve
Drain the cucumbers. Divide the coconut cauliflower rice between your plates. Top with the meatballs and cucumbers. Serve the nam jim sauce on the side. Bon appétit!

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