Double Sticky Ginger Pork Meatballs
with Cucumber Slaw & Ponzu Mayo Dressing
Revisit the classic honey-soy duo, but add a signature HelloFresh twist! We've created tender pork meatballs, which we add to a creamy slaw with an extra burst of flavour from ponzu sauce and some crunch from crushed peanuts. Sprinkle over some spring onion and fresh chilli and go for your life.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Cucumber
500 g
Pork Mince
1 packet
Slaw Mix
1
apple
1 packet
Ponzu Sauce
(Contains: Gluten, Wheat, Soy; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1
Spring Onion
1 packet
Ginger Paste
2
Garlic
1
Fresh Chilli
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Milk, Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Pecan, Gluten, Cashew, Soy, Wheat, Hazelnut, Pistachio)
1 packet
Baby Leaves
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a small bowl, combine the honey, low sodium soy sauce, water and half the garlic. Set aside. Little cooks: Take charge by combining the sauces!
• In a large bowl, combine fine breadcrumbs, pork mince, the egg, ginger paste, remaining garlic and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. • Set your air fryer to 200°C. Place meatballs into air fryer basket and cook until cooked through, 8-10 minutes (Cook in batches if your pan is getting crowded). Add the honey-soy mixture and stir until the meatballs are coated in the sauce. TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture, tossing, until coated.
• Meanwhile, thinly slice cucumber, celery and fresh chilli (if using). • In a medium bowl, combine plant-based mayonnaise, ponzu sauce, cucumber, celery, slaw mix, baby leaves and crushed peanuts. Season with salt and pepper. Toss to coat. Little cooks: Take the lead by tossing the slaw!
• Thinly slice spring onion. • Divide cucumber slaw between bowls. Top with sticky ginger pork meatballs. • Spoon over any remaining glaze from the pan. • Garnish with chilli and spring onion to serve. Enjoy!
