Sweet & Sour Glazed Pork Meatballs
with Pineapple & Peanuts
Revisit the classic sweet and sour pork, but add a signature HelloFresh twist! We've created tender pork meatballs, which we add to lightly seared veggies for a stir-fry with an extra burst of flavour from sweet pineapple and crunchy peanuts. It's like the classic dish you remember, except so much better.
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.
Ingredients
1 unit
red capsicum
1 unit
carrot
1 bag
sugar snap peas
2 clove
garlic
1 knob
ginger
1 tin
pineapple slices
1 sachet
hoisin sauce
(Contains Sesame, Soy;)
2 packet
basmati rice
1 packet
pork mince
2 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
black sesame seeds
(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
3 tsp
honey
3 cup
water
2 unit
egg
(Contains Egg;)
½ tsp
salt
Nutritional Values
Utensils
Instructions
Cut the red capsicum into 2cm pieces. Thinly slice the carrot (unpeeled) into half-moons. Trim the sugar snap peas. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Drain the pineapple slices (reserve 1/2 cup pineapple juice) and cut into 2cm chunks. In a small bowl, combine the pineapple juice, hoisin sauce and honey. Set aside.
In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
In a medium bowl, combine the pork mince, egg, fine breadcrumbs and the salt. Using damp hands, shape 1 tbs of mixture into a meatball. Transfer to a plate and repeat with remaining mixture. You should get about 20 meatballs.
Heat a large frying pan over a high heat with a drizzle of olive oil. Once hot, add the capsicum and carrot and cook, stirring, for 3 minutes, or until softened. Add the sugar snap peas, garlic and ginger and cook for a further 1 minute or until fragrant. Transfer to a medium bowl.
Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook for 6-7 minutes, or until browned. Add the pineapple juice mixture and cook, stirring, for 2-3 minutes, or until thickened. Return the vegetables and pineapple chunks to the pan and bring to the boil and cook, stirring, for 1 minute, or until the meatballs and vegetables are coated with the glaze. Remove from the heat.
Divide the rice, glazed meatballs and vegetables between plates. Sprinkle the adult portions with the black sesame seeds and crushed peanuts. TIP: For kids, follow our serving suggestions in the main photo.
