with Clementine Salad and Cashews
Succulent pork meatballs are tossed in a spicy and savoury sauce, then paired with a refreshing salad of juicy clementines, crisp cucumbers, toasted cashews and creamy sweet- chili dressing for the ultimate balanced meal! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Pork
250 g
Iceberg Lettuce Head
0.5 unit(s)
Clementine
2 unit(s)
Mini Cucumber
1 unit(s)
Ginger
15 g
Cashews, chopped
28 g
Vegetarian Oyster Sauce
0.25 cup
Sweet Chili Sauce
2 tbsp
Mayonnaise
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Sesame Oil
1 tbsp
Salt
0.188 tsp
Pepper
0.313 tsp
- Line a baking sheet with parchment paper.
- Add pork and 1 tbsp (2 tbsp) oyster sauce to a medium bowl. Season with 1/4 tsp (1/2 tsp) pepper, then combine.
- Using damp hands, roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl) .
- Arrange meatballs on the prepared baking sheet.
- Roast in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- Meanwhile, thinly slice cucumber.
- Peel clementines, then separate into segments.
- Peel, then mince or grate half the ginger (use all for 4 ppl).
- Remove and discard outer layer of iceberg lettuce. Remove stem, then cut half the lettuce into thin strips (use all the lettuce for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer cashews to a plate.
- Add vinegar, half the sesame oil, half the mayo (use all for 4 ppl) and half the sweet chilli sauce to a large bowl. Season with salt and pepper, then whisk to combine.
- When the meatballs are done, reheat the same pan over medium.
- When hot, add remaining sesame oil, then ginger. Cook, stirring occasionally, until fragrant, 30 sec.
- Add meatballs, remaining sweet chili sauce, remaining oyster sauce and 3 tbsp (6 tbsp) water. Cook, stirring often, until sauce thickens slightly and meatballs are coated, 1-2 min.
- Add clementines, cucumbers and lettuce to the bowl with dressing (from step 4), then toss to coat.
- Divide meatballs and salad between plates.
- Spoon any remaining sauce from the pan over meatballs.
- Sprinkle cashews over salad.
620
kcal
Calories
39
g
Fat
10
g
Saturated Fat
39
g
Carbohydrate
27
g
Sugar
4
g
Dietary Fiber
29
g
Protein
90
mg
Cholesterol
1930
mg
Sodium
10
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
3
mg
Iron
