Paleo: Vietnamese-Style Pork Meatballs
with Bok Choy Tips over Crunchy Cashew Slaw
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
So many wonderful tastes rolled into one! These Vietnamese-inspired meatballs are made with ground pork that you’ll lavish with a lush combo of garlic, chopped fresh mint and fragrant whiffs of dried nori, ginger and lemongrass. Round and browned, they top a refreshing paleo-pleasing slaw that tosses together cabbage, sweet pepper and mint with rice vinegar and the nutty crunch of protein-rich cashews. Sautéed baby bok choy comes in to share the joy.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 150g Shredded cabbage
- 15ml Minced garlic
- 225g Bok choy tips
- 1 Bunch of mint
- 1 Sweet pepper
- 30ml Rice vinegar
- 25g Roasted cashews
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Cashews
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
10 g
Sodium
920 mg
Total Carb
26 g
Sugars
12 g
Protein
39 g
Fibre
6 g
Preparation
Mise en place
Core and thinly slice the sweet pepper lengthwise. Pick the mint leaves off the stems; roughly chop the leaves.
Prepare & cook the meatballs
In a large bowl, combine the pork, garlic, ½ the mint, ⅔ of the spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball. In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Cook the bok choy
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 2 to 3 min., until tender.
Make the slaw
Meanwhile, roughly chop the cashews. In a second large bowl, combine the cabbage, sweet pepper, cashews, vinegar, 2 tbsp oil (double for 4 portions), the remaining mint and S&P.
Plate your dish
Divide the slaw between your bowls. Top with the bok choy and meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
