Protein Swap | Japanese Pork Meatballs
with Colourful Wafu Slaw
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Learn the international language of meatballs. In Italian: polpette. In Turkish: kofta. And in Japanese: tsukune. Ground beef is boosted with garlic, scallion and sesame-based spices for a well-rounded result. Glazed with teriyaki sauce, carb-smart tsukune rock and roll on a bright slaw.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Cucumber
- 1 Garlic clove
- 1 Sweet pepper
- 150g Shredded cabbage
- 1 Scallion
- 60ml Wafu sauce
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
7 g
Sodium
920 mg
Total Carb
24 g
Sugars
16 g
Protein
27 g
Fibre
4 g
Preparation
Prepare the meatballs
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Mince the garlic.
- In a large bowl, combine the beef, garlic, white bottom of the scallion, ⅔ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook & coat the 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 and cooked through.
- Add ¼ cup water, 2 tbsp butter (double both for 4 portions) and the teriyaki glaze.
- Cook, spooning the sauce over the meatballs, 1 to 2 min., until coated.
Mise en place
- Meanwhile, thinly slice the cucumber crosswise.
- Halve, core and thinly slice the sweet pepper lengthwise.
Make the slaw
- In a second large bowl, combine the cucumber, sweet pepper, cabbage, ½ the green top of the scallion, the remaining spices and S&P.
- Add the wafu sauce; toss well.
Plate your dish
- Divide the slaw between your plates.
- Top with the meatballs.
- Garnish with the remaining green top of the scallion. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
