Teriyaki-Ginger Pork Meatballs & Asian Slaw
with Garlic Aioli & Spring Onion
- Sesame
- Soy
- Gluten(Wheat)
- Eggs
- May contain traces of allergens
Teriyaki sauce on pork meatballs can inject a burst of flavour that we never knew we needed for this slaw bowl. It’s rich and decadent and spiced up with a zap of chilli and coriander. These may be the best meatballs we’ve ever had! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *We’ve replaced the coriander in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
carrot
½
cucumber
½
fresh chilli (optional)
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 packet
ginger paste
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Shredded Cabbage Mix
1 sprig
spring onion
1 packet
pork mince
Not included in your delivery
olive oil
1 tbs
brown sugar
2 tsp
vinegar (rice wine or white wine)
1
egg
(Contains: Eggs; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Trim and thinly slice pea pods lengthways. Thinly slice fresh chilli (if using). • In a small bowl, combine teriyaki sauce, the brown sugar, vinegar and a splash of water. Set aside. • In a medium bowl, combine pork mince, ginger paste, fine breadcrumbs, the egg, salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded!). • Add teriyaki sauce mixture and cook, tossing, until meatballs are well coated, 1-2 minutes.
• While the meatballs are cooking, combine garlic aioli and a drizzle of vinegar in a large bowl. • Add shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste.
• Divide slaw between bowls. Top with teriyaki-ginger pork meatballs, spooning over any remaining glaze. • Tear over spring onion. Sprinkle over chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty meatballs with ginger and teriyaki, though some found them bland or breadcrumb-heavy. The slaw dressing received mixed reviews.
- Ease of prep: Consider baking the meatballs instead of frying for an easier cooking method.
- Suggestions: Add rice to make the meal more filling. Try incorporating additional vegetables beyond the slaw for variety.
- Portions: Some found the meal light, especially for families; consider increasing the meatball quantity or adding sides.
