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Saucy Pork Meatballs over Jasmine Rice

with Sautéed Asian Greens & Creamy Slaw

Cooking time

35 minutes

Servings

2/4

Calories

1000 /serving

Whoever said meatballs were just for spaghetti? These sticky, saucy, Korean-inspired whoppers are instantly crave-worthy—tangy, sweet and umami-forward. You’ll serve them over feathery long-grain jasmine rice, and round out the recipe with sautéed Asian greens glistening in garlic along with a colourful citrus-tinged cabbage slaw. Scallions and a hit of fresh citrus brighten up this already lively affair. You just might want to snap a quick photo to share, since you won’t want to share your plate.

We will send you:

  • 285g Ground pork
  • 200g Shredded red cabbage
  • 2 Scallions
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 225g Gai lan (or yu choy)
  • 157g Jasmine rice
  • 75ml Sweet soy sauce
  • 60ml Vegetable demi-glace
  • 30ml Mayonnaise
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
8 g
Sodium
1800 mg
Total Carb
127 g
Sugars
39 g
Protein
37 g
Fibre
10 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and season with ⅓ of the spices. Set aside in a warm spot.
a picture
Mise en place
Zest and quarter the lime. Remove the bottom inch of the gai lan stems. Mince the garlic. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
a picture
Prepare the meatballs
In a large bowl, gently mix the pork, ½ the garlic, ½ the white bottoms of the scallions and ½ the lime zest; season with ½ the remaining spices and generously with S&P. Form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball.
a picture
Cook the meatballs & make the sauce
In a medium pan, heat a drizzle of oil on medium. Cook the meatballs* partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Add the soy sauce, demi-glace and 1 tsp water (double for 4 portions). Cook, turning frequently, 1 to 2 min., until coated with the sauce.
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Sauté the gai lan
In a large pan, heat a drizzle of oil on medium-high. Sauté the gai lan, 2 to 4 min., until beginning to soften; season with the remaining spices and S&P. Add 1 tbsp water (double for 4 portions) and the remaining garlic. Sauté, 1 to 2 min., until the water has evaporated.
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Make the slaw & serve
In a large bowl, combine the mayo, juice from up to ½ the lime wedges, and the remaining lime zest and white bottoms of the scallions. Add the cabbage; season with S&P. Toss well. Divide the rice between your bowls. Top with the slaw, gai lan, meatballs and sauce. Garnish with the green tops of the scallions and remaining lime wedges. Bon appétit!

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