avec salade de clémentines et noix de cajou
De succulentes boulettes de porc sont nappées d'une sauce épicée et savoureuse, puis accompagnées d'une salade rafraîchissante composée de clémentines juteuses, de concombres croquants, de noix de cajou grillées et d'une vinaigrette crémeuse au chili doux, pour un repas équilibré par excellence! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion.
Allergens
Utensils
Tags
Porc haché
250 g
Pomme de laitue iceberg
0.5 unit(s)
Clémentine
2 unit(s)
Mini concombres
1 unit(s)
Gingembre
15 g
Noix de cajou, hachées
28 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce au chili doux
2 tbsp
Mayonnaise
1 tbsp
Vinaigre de riz assaisonné
1 tbsp
Huile de sésame
1 tbsp
Sel
0.188 tsp
Poivre
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
