Teriyaki Glazed Pork Meatballs
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Teriyaki Glazed Pork Meatballs

Teriyaki Glazed Pork Meatballs

with Jasmine Rice, Peas and Pak Choi

This Teriyaki Glazed Pork Meatballs is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

3

Garlic Clove

1

Pak Choi

½

Lime

150

Jasmine Rice

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

240

British Pork Mince

75

Teriyaki Sauce

(Contains Soya)

15

Sambal Paste

120

Peas

Not included in your delivery

300

Water for the Rice

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

50

Water for the Sauce

20

Butter

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Nutritional information

Energy (kJ)3441 kJ
Energy (kcal)822 kcal
Fat36.4 g
of which saturates15.1 g
Carbohydrate90.7 g
of which sugars18.6 g
Protein35.3 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Large Bowl
Bowl
Baking Tray
Aluminum Foil
Large Frying Pan

Instructions

Start Chopping
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Peel and grate the garlic (or use a garlic press). Trim the pak choi, then thinly slice widthways.

Cut the lime into wedges.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Mix the Meatballs
3

Meanwhile, in a large bowl, combine a third of the garlic, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with plenty of pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Ready, Steady, Bake
4

Pop the meatballs onto a large baking tray.

When the oven is hot, 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.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins, then transfer to a bowl. Cover with a lid or foil to keep warm.

Teriyaki Sauce Time
5

Pop the (now empty) pan back onto medium heat with a drizzle of oil. Once hot, add the remaining garlic and cook for 30 secs.

Pour in the teriyaki, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. 

Once the meatballs are cooked, add them into the sauce along with the peas. Simmer until piping hot.

Add a good squeeze of lime juice to the sauce. Taste and season with salt and pepper if needed.

Stir through the butter (see pantry for amount) until melted. Add a splash of water if too thick. 

Finish and Serve
6

Stir the pak choi into the cooked rice and share between your bowls. 

Top with the teriyaki meatballs and peas, spooning over all the sauce from the pan.

Serve with any remaining lime wedges alongside.

Enjoy!