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.
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
(Contains Gluten; May be present Peanuts, Tree Nuts, milk, Soy, Sesame. )
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
Chicken-Style Stock Powder
fresh chilli (optional)
(Contains Soy; May be present traces of egg, milk, Gluten, Fish, Sesame, Tree Nuts, traces of sulphites. )
baby spinach leaves
(Contains peanuts; )
Not included in your delivery
(Contains Gluten, Soy; )
(Contains Egg; )
• 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 the honey-soy mixture and cook, stirring, until the meatballs are coated in the sauce. Remove from heat. • Meanwhile, thinly slice radish. Thinly slice fresh chilli (if using). • In a medium bowl, combine plant-based mayo, ponzu sauce, celery, slaw mix, baby spinach leaves and crushed peanuts. Season with salt and pepper. Toss to coat.
• Divide ponzu radish slaw between bowls. Top with honey, soy and ginger pork meatballs. • Spoon over any remaining glaze from the pan. • Garnish with chilli and tear over coriander to serve. Enjoy!
Little cooks: Help tear over the coriander.