Honey, Soy & Ginger Pork Meatballs
with Ponzu & Celery Slaw
Revisit the classic honey-soy duo, but add a signature HelloFresh twist! We've created tender pork meatballs, which we add to a vibrant and crunchy celery slaw with an extra burst of flavour from ponzu sauce - a Japanese pantry staple with a kick of citrus. Sprinkle over some crushed peanuts and go for your life.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Unfortunately, this week's celery was in short supply, so we've replaced it with pear. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Ingredients
3 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )
1 packet
pork mince
1 packet
ginger paste
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
1 sachet
Chicken-Style Stock Powder
1
pear
½
fresh chilli (optional)
1 packet
Plant-Based Mayo
1 packet
ponzu sauce
(Contains Soy; May be present traces of egg, milk, Gluten, Fish, Sesame, Tree Nuts, traces of sulphites. )
1 bag
Slaw Mix
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains peanuts; )
1 bunch
spring onion
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
water
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a small bowl, combine the honey, soy sauce, water and half the garlic. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large bowl, combine pork mince, panko breadcrumbs (see ingredients), ginger paste, the egg, chicken-style stock powder and remaining garlic. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. • In the last minute of cook time, add honey-soy mixture and cook, stirring, until the meatballs are coated in the sauce. Remove pan from heat. • Meanwhile, thinly slice pear. Thinly slice fresh chilli (if using). • In a medium bowl, combine mayonnaise, ponzu sauce, pear, slaw mix, baby spinach leaves and crushed peanuts. Season with salt and pepper. Toss to coat.
• Thinly slice spring onion. • Divide ponzu pear slaw between plates. Top with honey, soy and ginger pork meatballs. • Spoon over any remaining glaze from the pan. • Garnish with chilli and spring onion to serve. Enjoy!
Little cooks: Help sprinkle over the spring onion.
