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. We think these should come with a warning because they’re so good, they might just make your tastebuds explode!
This recipe is under 650kcal per serving.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Korean stir-fry sauce(ContainsGluten, Soy, SesameMay be presentTree Nuts, Milk, Egg, Fish)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic. Thinly slice the carrot into half-moons. Trim the baby broccoli. Drain the bamboo shoots (see ingredients).
In a large bowl, combine the pork mince, fine breadcrumbs, the egg, 1/2 the garlic and a 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. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the cauliflower rice until softened, 2-4 minutes. Add the butter and remaining garlic and cook, stirring, until fragrant, 1 minute. Season, transfer to a bowl and cover to keep warm.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the carrot and baby broccoli until tender, 4-5 minutes. Add the bamboo shoots, Korean stir-fry sauce and the water and cook until softened, 1-2 minutes. Remove the pan from the heat, then add the meatballs and a drizzle of soy sauce and sesame oil. Stir to combine.
Divide the cauliflower rice between bowls. Top with the Korean meatballs and stir-fry veggies. Garnish with the crispy shallots to serve.