avec légumes sautés
Ingrédients : Porc haché • Courgette • Poivron • Edamames (soya) • Sauce hoisin (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya, sésame, moutarde) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Porc haché
250 g
Courgette
1 unit(s)
Poivron
1 unit(s)
Edamame
113 g
Oignons verts
2 unit(s)
Purée de gingembre et d’ail
2 tbsp
Sauce hoisin
4 tbsp
Sel d'ail
4 g
Sauce aux piments et à l’ail
1 tbsp
Chapelure panko
0.165 cup
Sauce soja
0.5 tbsp
Sel
0.375 tsp
Huile
1 tbsp
Poivre
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
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