Meal Kit
Aloha Pineapple Pork Meatballs
with rice and lime slaw
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
- Protein-Packed
Chef
Sarah Thomsen
In Your Box (serves 2)
- 10 oz. Ground Pork
- 5.47 oz. Long Grain White Rice
- 4 oz. Slaw Mix
- 3 oz. Pineapple Chunks
- 2 fl. oz. Teriyaki Glaze
- 1 Lime
- ½ cup Panko Breadcrumbs
- 0.88 oz. Mayonnaise
- 2 Green Onions
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories910
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Carbohydrates99g
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Net Carbs95g
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Fat42g
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Protein36g
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Sodium1450mg
Recipe Steps
You Will Need
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, roast until meatballs reach minimum internal temperature, 17-20 minutes.
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1 Cook the Rice
Bring a small pot with rice, 11/4 cups water, and a pinch of salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Coarsely chop pineapple.Trim and mince white portions of green onions. Slice remaining green portions of green onions on an angle. Keep white and green portions separate. -
3 Cook the Meatballs
In a mixing bowl, combine ground pork, half the panko (remaining is yours to use as you please!), white portions of green onions, and 1/4 tsp. salt.
Divide mixture into six evenly-sized meatballs.Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan. Roll occasionally until meatballs are browned all over, 6-8 minutes.Remove from burner. Transfer meatballs to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes.While meatballs roast, continue recipe. -
4 Make the Slaw
In another mixing bowl, combine slaw mix, green portions of green onions, mayonnaise, 2 tsp. lime juice, 1 Tbsp. olive oil, red pepper flakes (to taste), and a pinch of salt. Set aside.
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5 Make Sauce and Finish Dish
Return pan used to cook meatballs to medium heat.
Add pineapple to hot pan. Stir occasionally until lightly browned, 2-4 minutes.Remove from burner and stir in teriyaki glaze and 2 tsp. water until combined. Transfer meatballs to pan and roll until coated.Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!
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