Calorie-Wise: Pork Meatballs & Miso-Cashew Butter Sauce
over Roasted Squash & Spicy Jalapeño Salad
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
A copious and creative salad has all the bounce these meatballs need for a slam dunk at suppertime. You’ll roast up our diced butternut squash and quickly sauté chopped Asian greens. Then toss them in with cabbage for crunch and jalapeño for punch. Pop on the ground pork meatballs, which find an ideal teammate in a smart sauce of miso and cashew butter with a touch of rice vinegar. Ally-oop!
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 200g Diced butternut squash
- 225g Asian greens (yu choy or gai lan)
- 150g Shredded cabbage
- 1 Scallion
- 1 Jalapeño pepper
- 60ml Rice vinegar
- 20g White miso paste
- 30g Cashew butter
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Cashews, Soy
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
10 g
Sodium
1740 mg
Total Carb
40 g
Sugars
18 g
Protein
42 g
Fibre
8 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 22 to 24 min., until golden brown and tender.
Prepare the meatballs
Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top. In a large bowl, combine the pork, white bottom of the scallion, ½ the remaining spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Thinly slice the jalapeño crosswise, discarding the stem. In a small bowl, make the sauce by combining the miso, cashew butter, vinegar, a drizzle of oil, 1 tbsp water (double for 4 portions) and pepper.
Sauté the yu choy
In the reserved pan, heat a drizzle of oil on medium-high. Add the yu choy and sauté, scraping up any browned bits, 3 to 4 min., until browned and tender; season with the remaining spices and pepper.
Make the salad & serve
In a second large bowl, combine the squash, yu choy, cabbage and jalapeño (remove the ribs and seeds for medium spicy). Divide the salad between your bowls. Top with the meatballs. Drizzle with the sauce. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
