Hoisin Pork Meatballs
with Buttery Ginger Carrots & Apple Salsa
Cooking time
30 minutes
Servings
4
Calories
660 /serving
Tangy, sweet and liberally spiced, hoisin-glazed ground pork meatballs draw on the most approachable flavours. They rock and roll with roasted carrots in ginger butter, served over fluffy quinoa. A spoonful of bright salsa with diced cucumbers and apple is sure to produce smiles.
We will send you:
- 510g Canadian-raised lean ground pork
- 2 Apples
- 1 Lime
- 15ml Ginger paste
- 3 Cucumbers
- 600g Nantes carrots
- 190g Red & white quinoa
- 90ml Hoisin sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
2 tbsp Butter
Total Fat
28 g
Saturated Fat
9 g
Sodium
1390 mg
Total Carb
74 g
Sugars
25 g
Protein
34 g
Fibre
10 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise.
- In a large bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted.
- Add the carrots, ⅔ of the ginger and S&P; toss well.
- Arrange on a lined sheet pan and roast, flipping halfway, 18 to 22 min., until tender.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 2 cups water, ⅓ of the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until the quinoa is tender. Fluff the quinoa.
Mise en place
- Meanwhile, core and small-dice the apples.
- Small-dice the cucumbers.
- Zest and halve the lime; juice ½ and quarter the remaining ½.
Prepare, cook & glaze the meatballs
- In a second large bowl, combine the pork, remaining ginger and spices, and S&P.
- Form into 16 meatballs.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 8 to 10 min., until browned.
- Add the hoisin and ¼ cup water. Cook, spooning the sauce over, 2 to 3 min., until the meatballs* are glazed and cooked through and the sauce has thickened.
Make the apple salsa
- Meanwhile, in a medium bowl, combine the cucumbers, apples, lime juice, up to ½ the lime zest and S&P.
Finish & serve
- To the pot of quinoa, add the remaining lime zest and S&P; stir well.
- Divide the quinoa between your bowls.
- Top with the carrots, meatballs, any remaining sauce and a spoonful of the apple salsa.
- Garnish with the lime wedges.
- Serve the remaining apple salsa on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
