Protein Swap | Sweet & Sour Pork Meatballs
with Broccoli & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Feel the power of sweet and sour. Pork meatballs, air-fried to tenderness, are glazed in a sublime ginger-garlic sauce that’s rounded and tangy in all the right places. For timeless sides, there's warm jasmine rice and florets of broccoli.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Head of broccoli
- 20g Ginger
- 2 Scallions
- 2 Garlic cloves
- 60ml Stir-fry sauce
- 30ml Sweet soy sauce
- 30ml Ponzu lime sauce
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Oysters • Sesame • Soy • Sulphites • Wheat
You will need:
Grater
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Small pot
Air fryer
Total Fat
22 g
Saturated Fat
6 g
Sodium
2340 mg
Total Carb
103 g
Sugars
24 g
Protein
37 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the broccoli
- Cut the broccoli head into bite-size florets.
- In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
- Place in the air fryer and fry, shaking halfway, 7 to 9 min., until tender.
- Return to the bowl.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Peel and grate the ginger.
Fry the meatballs
- In a second medium bowl, combine the beef, ½ the ginger, ½ the garlic, the remaining spices and S&P.
- Form into 8 meatballs* (double for 4 portions).
- Place in the air fryer and fry, 10 to 12 min., until cooked through.
Make the sauce
- Meanwhile, in a small pot, heat a drizzle of oil medium-high.
- Add the white bottoms of the scallions, and remaining ginger and garlic.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the stir-fry sauce, soy sauce, ponzu and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 3 to 4 min., until beginning to thicken.
Plate your dish
- Divide the rice between your plates.
- Top with the broccoli and meatballs.
- Spoon the sauce over the meatballs.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
