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.
Allergens
Utensils
Tags
Ground Pork
250 g
Zucchini
1 unit(s)
Mushrooms
113 g
Edamame
113 g
Green Onion
2 unit(s)
Ginger-Garlic Puree
2 tbsp
Hoisin Sauce
4 tbsp
Garlic Salt
1 tsp
Chili-Garlic Sauce
1 tbsp
Panko Breadcrumbs
0.33 cup
Soy Sauce
0.5 tbsp
Salt
0.255 tsp
Oil
0.5 tbsp
Pepper
0.125 tsp
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Halve mushrooms (or quarter, if very large).
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Add mushrooms, 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 10 min. (NOTE: Mushrooms will continue to roast in step 4.)
- 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).
- Remove baking sheet from the oven. Carefully toss mushrooms, then push to one side of baking sheet.
- Arrange meatballs on the other side of sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another baking sheet.)
- Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms 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 mushrooms, meatballs and any remaining sauce from the pan.
- Drizzle with chili garlic sauce, if desired.
- Sprinkle green onion greens over top.
550
kcal
Calories
28
g
Fat
9
g
Saturated Fat
40
g
Carbohydrate
15
g
Sugar
5
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
1620
mg
Sodium
0.2
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
5
mg
Iron
