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Carb Smart Wonton-Inspired Pork Meatballs
with Stir-Fried Veggies
This Chinese-inspired dish offers all the delicious flavours of dumplings, but without the wrapper. Minced green onion adds layers of juiciness to the ground-pork mix, while fragrant ginger, zucchini, snap peas and mushrooms tie the dish together.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Ground pork • Zucchini • Sweet bell pepper • Edamame (soy) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate, sodium bisulfite) (sulphites) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
113 g
Edamame
(Contains Soy)
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
0.17 cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.38 tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Add peppers, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 5 min.
- Meanwhile, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt to a large bowl.
- Crumble in pork. (TIP: If you prefer a more tender meatball, add an egg to mixture.) Season with pepper, then combine.
- Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl).
- When peppers have roasted for 10 min, remove the sheet from the oven. Push peppers to one side of the baking sheet.
- Arrange meatballs on the other side of the sheet. (NOTE: For 4 ppl, arrange meatballs on another parchment-lined baking sheet.)
- Roast in the middle of the oven until peppers are tender and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast peppers in the middle of the oven.)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min.
- Remove from heat. Add meatballs, then toss to coat.
- Divide veggies between plates. Top with peppers, meatballs and any remaining sauce from the pan.
- Drizzle with chili garlic sauce, if desired.
- Sprinkle green onion greens over top.