Meal Kit

Char Siu Pork Meatball Salad

with sesame dressing

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 Green Onions
  • 1 Romaine Heart
  • Info
    ½ oz. Roasted Peanuts
  • 12 oz. Ground Pork
  • Info
    1 Tbsp. Meatloaf Seasoning
  • 2 tsp. Chopped Ginger
  • 4 oz. Slaw Mix
  • Info
    1½ fl. oz. Asian Sesame Dressing
  • Info
    1 fl. oz. Tonkatsu Sauce

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large 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
  1. 1

    Prepare the Ingredients

    Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Hold romaine head at root end and chop coarsely. Coarsely chop peanuts.

  2. 2

    Make the Meatballs

    Combine ground pork, seasoning, half the ginger, half the garlic (reserve remaining of both for glaze), green portions of green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Mix thoroughly. Form pork mixture into 10 golf ball-sized meatballs.

  3. 3

    Sear and Cook Meatballs

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pan. Turn occasionally until well-browned, 4-6 minutes. Add ½ cup water, cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes. A little water left in the pan is fine.

  4. 4

    Glaze the Meatballs

    Add remaining ginger and garlic to pan with meatballs, and cook until aromatic, 30-90 seconds. Add tonkatsu and cook, turning meatballs until glaze thickens slightly, 1-3 minutes. Remove from burner, cover, and set aside.

  5. 5

    Make the Salad

    In another mixing bowl, combine romaine, slaw mix, white portions of green onions, Asian sesame dressing, and a pinch of salt and pepper.

  6. 6

    Finish the Dish

    Place salad on a plate, and top with peanuts. Arrange meatballs next to salad. Garnish with remaining green portions of green onions.

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