with Stir-Fried Veggies
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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • 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) • 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) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Edamame
113 g
Green Onion
2 unit(s)
Ginger-Garlic Puree
2 tbsp
Hoisin Sauce
4 tbsp
Garlic Salt
4 g
Chili-Garlic Sauce
1 tbsp
Panko Breadcrumbs
0.165 cup
Soy Sauce
0.5 tbsp
Salt
0.375 tsp
Oil
1 tbsp
Pepper
0.125 tsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Meanwhile, to a large bowl, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt.
- Crumble in pork. (TIP: If you prefer more tender meatballs, add an egg to mixture.) Season with pepper, then combine.
- Roll mixture into 10 (20) equal-sized meatballs.
- To one side of a parchment-lined baking sheet, add peppers, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Season with pepper, then toss to coat.
- On the other side of the baking sheet, arrange meatballs. (NOTE: For 4 servings, 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 servings, 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.
- When hot, add 1 tbsp (2 tbsp) oil, pepper, zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 8-10 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.
620
kcal
Calories
35
g
Fat
10
g
Saturated Fat
37
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
39
g
Protein
100
mg
Cholesterol
1730
mg
Sodium
0.2
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
5
mg
Iron
with Blueberry Dressing, Goat Cheese and Walnuts
