Gochujang Glazed Pork Meatballs
with Sesame Chips and Carrot Salad
This delicious Gochujang Glazed Pork Meatballs has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
2 unit(s)
Garlic Clove
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a large bowl, combine the rice wine vinegar, a drizzle of oil, a pinch of salt and the sugar for the dressing (see pantry for amount). Set aside your dressing for now.
While the chips cook, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, the breadcrumbs and the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto another large baking tray.
Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once the meatballs are cooked, remove the tray from the oven.
Drain and discard the fat, then drizzle over the gochujang paste and honey. Carefully turn the meatballs to coat them in the gochujang glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When everything's ready, add the baby leaf mix and the carrot ribbons to the bowl of dressing. Toss together.
Share the gochujang meatballs between your plates, spooning over any remaining glaze from the tray.
Serve with the chips and salad alongside.
Enjoy!
