Saucy Scallion Pork Meatballs over Jasmine Rice
with Garlic Sautéed Greens & Creamy Slaw
Cooking time
35 minutes
Servings
2/4
Calories
980 /serving
Whoever said meatballs were just for spaghetti? These sticky, saucy, Korean-inspired numbers are instantly crave-worthy—umami-filled, tangy and sweet. You’ll serve them over spiced jasmine rice with garlicky sautéed greens and a colourful cabbage slaw. Scallions and a hit of fresh citrus on top brighten up this already vibrant dish—you’ll want to snap a quick picture before tucking in.
We will send you:
- 285g Ground pork
- 100g Shredded red cabbage
- 100g Shredded green cabbage
- 2 Scallions
- 2 Garlic cloves
- 1 Lime (or lemon)
- 225g Gai lan (or yu choy)
- 157g Jasmine rice
- 60ml Sweet soy sauce
- 30g Vegetable demi-glace
- 30ml Mayonnaise
- 12g Savoury Seoul spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame seeds, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan
Zester
Oil
Salt & pepper
Total Fat
40 g
Saturated Fat
8 g
Sodium
1580 mg
Total Carb
117 g
Sugars
32 g
Protein
37 g
Fibre
9 g
Preparation
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 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 season with ⅓ of the spice blend; set aside in a warm spot.
Mise en place
While the rice cooks, zest and quarter the lime. Cut off and discard the bottom inch of the gai lan stems. Mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
Prepare the meatballs
In a large bowl, combine the ground pork with ½ the garlic, ½ the white bottoms of the scallions, ½ the lime zest and ½ the remaining spice blend; season generously with 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.
Cook the meatballs
In a medium pan, heat a drizzle of oil on medium. Add the meatballs* and cover partially; cook, turning occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Add the sweet soy sauce, demi-glace and 1 tsp water (double for 4 portions). Cook, turning the meatballs frequently, 1 to 2 minutes, until the meatballs are coated with the sauce.
Sauté the gai lan
While the meatballs cook, in a large pan, heat a drizzle of oil on medium-high. Add the gai lan and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until the water has evaporated and the gai lan are beginning to soften. Season with the remaining spice blend and S&P to taste. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
Make the slaw & serve
In a large bowl, combine the mayonnaise, juice from up to ½ the lime wedges, and as much of the remaining lime zest and white bottoms of the scallions as you’d like. Add both types of cabbage; season with S&P to taste. Toss well. Divide the finished rice between your bowls. Top with the finished meatballs, pan sauce, gai lan and slaw. Garnish the dish with as many of the green tops of the scallions as you’d like and the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
