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Japanese Recipes

Asian-Glazed Pork Meatballs

Asian-Glazed Pork Meatballs

Asian-Glazed Pork Meatballs

with Rice, Pear Slaw & Peanuts

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Allergens:

Gluten

•Wheat

•Eggs

•Peanuts

•Molluscs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Fine Breadcrumbs

1

Pear

1 packet

Garlic Aioli

3

Garlic

1 packet

Crushed Peanuts

250 g

Pork Mince

1 packet

Slaw Mix

1 packet

Oyster Sauce

g

Beef Mince

1 packet

Jasmine Rice

1 packet

Ginger Paste

Nutritional Values

Calories852 kcal

Energy (kJ)3570 kJ

Fat38.8 g

of which saturates8.5 g

Carbohydrate87.3 g

of which sugars13.4 g

Dietary Fibre23.1 g

Protein35.9 g

Sodium1480 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• While the rice is cooking, finely chop garlic. Thinly slice pear. • In a small bowl, combine oyster sauce, brown sugar, water (for the sauce) and 1/2 the vinegar. Set aside.

3

Custom Recipe: If you've swapped to pork mince, prepare pork mince in the same way as the beef mince.

4

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Add the oyster sauce mixture and cook, tossing, until the meatballs are well coated, 1-2 minutes. TIP: Reduce the heat to medium if the meatballs are browning too quickly.

5

• While the meatballs are cooking, combine garlic aioli and remaining vinegar in a large bowl. • Add slaw mix and pear. Toss to coat and season to taste.

6

• Divide rice between bowls. Top with Asianglazed beef meatballs, spooning over any remaining glaze. • Serve with pear slaw. Garnish with crushed peanuts to serve. Enjoy!

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