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Buffalo BBQ-Glazed Pork Meatballs

Buffalo BBQ-Glazed Pork Meatballs

with Rapid Rice, Slaw & Mango Mayo

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This recipe is here to blow up everything you think you know about meatballs. All dramatics momentarily aside, these meatballs are truly game-changing thanks to a special combination of sweet, tangy and flavours from the BBQ sauce and sriracha. We think these should come with a warning because they’re so good, they might just make your tastebuds explode!

Tags:Quick
Allergens:EggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½ tin

sweetcorn

1 bag

baby spinach leaves

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

sriracha

(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)

1 bag

slaw mix

1 packet

mango mayonnaise

1 sachet

All-American spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1

egg

(ContainsEggs)

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3457 kJ
Fat30.4 g
of which saturates7.8 g
Carbohydrate95.2 g
of which sugars18.9 g
Protein40.5 g
Sodium1930 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. Finely chop garlic. Drain sweetcorn (see ingredients). Roughly chop baby spinach leaves. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. • Drain rice and return to saucepan. Add chicken-style stock powder and stir to combine. Set aside.

2

• In a medium bowl, combine pork mince, egg, fine breadcrumbs, All-American spice blend and garlic. Season with salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

3

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove the pan from the heat, then add BBQ sauce, sriracha and a splash of water to pan. Turn meatballs to coat. • Meanwhile, combine slaw mix, sweetcorn, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

4

• Divide rapid rice, buffalo BBQ-glazed pork meatballs (plus any remaining glaze) and corn slaw between plates. • Serve with mango mayonnaise.