Revisit the classic honey-soy duo, but add a signature HelloFresh twist! We've created tender pork meatballs, which we add to a vibrant and crunchy celery slaw with an extra burst of flavour from ponzu sauce - a Japanese pantry staple with a kick of citrus. Sprinkle over some crushed peanuts and go for your life.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
chicken-style stock powder
baby spinach leaves
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
long green chilli
ponzu(ContainsSoy, SulphitesMay be present Tree Nuts, Milk, Egg)
soy sauce(ContainsGluten, Soy)
• Finely chop or crush garlic. • In a small bowl, combine the honey, soy sauce, water and 1/2 the garlic. • In a large bowl, combine pork mince, panko breadcrumbs (see ingredients), egg, ginger paste, chicken stock powder and the remaining garlic. Using damp hands, form spoonfuls of the mixture into meatballs and transfer to a plate. You should get 5-6 meatballs per person.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, cook meatballs until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture and cook, stirring, until the meatballs are coated in the sauce. Remove from heat.
• Meanwhile, thinly slice celery. • In a medium bowl, combine mayonnaise, ponzu sauce, celery, slaw mix, baby spinach leaves and crushed peanuts. Season with salt and pepper and toss to coat.
• Finely slice green chilli (if using). • Divide creamy ponzu slaw and honey-soy glazed pork meatballs between bowls. Spoon over any glaze from the pan. • Top with chilli. Tear over coriander.