Korean-Glazed Pork Meatballs
with Garlic Rice & Sesame Greens
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 flavours from the Korean sauce and sweet chilli sauce. We think these should come with a warning because they’re so good, they might just make your tastebuds explode!
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Ingredients
3 clove
garlic
1 packet
basmati rice
1 bag
green beans
½
lemon
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
sweet chilli sauce
1 packet
Crispy Shallots
1 head
Asian Greens
1 packet
Korean Sauce
(Contains Sesame, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1
egg
(Contains Egg; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the Asian greens. Trim and halve the green beans. Slice the lemon into wedges. In a large bowl, combine the pork mince, fine breadcrumbs, the egg, remaining garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the Asian greens and sesame seeds and cook until wilted, 2-3 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the 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 the sweet chilli sauce, Korean sauce, soy sauce and a squeeze of lemon juice, then toss the meatballs until coated and the sauce is slightly reduced, 1 minute. Season to taste.
TIP: If the sauce is too thick, add a splash of water to loosen.
Divide the garlic rice and sesame veggies between bowls. Top with the Korean-glazed pork meatballs and spoon over any remaining sauce from the pan. Serve with any remaining lemon wedges. Garnish with the crispy shallots.
