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Smoky Pork & Peanut Meatball Stew

with Squash & Baby Greens Salad

Cooking time

25 minutes




920 /serving

This comforting stew features perfectly browned pork meatballs and butternut squash in a hearty peanutty braise. The dish has a strong, warming effect thanks to the undertones of garlic, ginger and complex spicing with hints of cumin, cardamom, and even a dash of allspice. You’ll get a healthy dose of baby greens thanks to the salad dotted with roasted squash. As a final touch, toasted peanuts and flecks of fresh cilantro draw these complex flavours together.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 90g Baby greens (baby spinach, kale or arugula)
  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 1 Lime (or lemon)
  • 340g Diced butternut squash
  • 25g Peanuts
  • 30g Peanut butter
  • 165ml Coconut milk
  • 9.5g Dinner in Dakar spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)

Contains: Peanuts

You will need:

Medium pot
Sheet pan
Salt & pepper
Parchment paper
Total Fat
71 g
Saturated Fat
22 g
250 mg
Total Carbs
35 g
13 g
44 g
7 g
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Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, stirring once halfway through, until browned and tender when pierced with a fork.
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Toast the peanuts
While the butternut squash roasts, in a medium pot, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a small bowl. Wipe out and reserve the pot.
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Prepare & cook the meatballs
In a large bowl, combine the ground pork, ½ the garlic, ½ the ginger and ⅓ of the cilantro (roughly chop all the leaves and stems before adding); season with ½ the remaining spice blend and generously with S&P. Gently mix to combine. Using your hands, form the mixture into 10 meatballs (double for 4 portions) about the size of a golf ball. In the reserved pot, heat a drizzle of oil on medium. Add the meatballs to the pot and cook, flipping occasionally, 6 to 8 minutes, until partially cooked and beginning to brown. Transfer to a plate, leaving any browned bits (or fond) in the bottom of the pot. Reserve the pot.
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Make the stew
In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the peanut butter, coconut milk and ⅔ cup water (double for 4 portions); season with the remaining spice blend and S&P to taste. Stir to combine thoroughly. Add the partially cooked meatballs* and continue to cook without boiling, stirring occasionally, 6 to 8 minutes, until the stew has thickened and the meatballs are cooked through.
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Finish & serve
To the pot of stew, add ⅔ of the roasted butternut squash and up to ½ the lime juice (to taste, juice before adding); stir to combine thoroughly. In a large serving bowl, combine as much of the remaining lime juice as you’d like and 2 tbsp oil (double for 4 portions); season with S&P to taste. Add the baby greens and remaining roasted squash. Toss well. Divide the finished stew between your plates. Garnish with the toasted peanuts and as much of the remaining cilantro as you’d like. Serve the salad on the side. Bon appétit!

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