Vietnamese-Style Caramel Pork Meatballs

with Quinoa, Roasted Broccolini & Daikon Salad

790 cals

25 mins

Description

We had you at caramel, right? These Vietnamese-inspired meatballs deliver a host of sweet and savoury sensations. Our Asian Aromatics spice blend (with brown sugar, ginger and sesame) is mixed into the ground pork, followed by a coating of ponzu and sweet chili sauce once they’re cooked. Round them out with dark and delicately textured quinoa, spears of roasted broccolini and a contrasting salad of julienned daikon and edamame. Eye candy!

Contains:

Sesame, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

285g Ground pork
15ml Minced garlic
2 Scallions
1 Bunch of broccolini
200g Matchstick daikon
95g Red quinoa
100g Edamame (or green peas)
45ml Ponzu lime sauce
45ml Sweet chili sauce
13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Nutrition

Total fat	37g
Saturated Fat	8g
Sodium	1500mg
Total carbs	74g
Sugar	27g
Protein	46g
Fibres	12g

Recipe Instructions

Step 1: Cook the quinoa

Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and set aside in a warm spot.

Step 2: Mise en place

While the broccolini roasts, remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a medium bowl, add the pork, garlic, white bottoms of the scallions, remaining spices and S&P; mix to combine. Form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball.