Meal Kit
Pork Shumai Meatballs
with ponzu dipping sauce and snap peas
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
Chef
David Padilla
Shumai are technically pork dumplings, but we take off the wrapper so you can appreciate the uninterrupted glory of ginger-soy-infused pork. The meatballs are seared to give a smoky char, then finished off in the oven. They’re served up with a side of rice and garlic-sautéed snap peas for a fresh, healthier take on classic pork shumai.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 6 oz. Snap Peas
- ¾ cup Jasmine Rice
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2 oz. Ponzu with Lime
- 2 Green Onions
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 2 tsp. Minced Ginger
- 0.35 oz. White Rice Flour
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¼ oz. Specialty Toasted Sesame Oil
- 2 Garlic Cloves
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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Calories740
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Carbohydrates77g
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Net Carbs72g
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Fat31g
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Protein37g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 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 20 oz. ground pork, follow same instructions as 10 oz. ground pork in Steps 3 and 4, forming 16 meatballs. Meatballs make take 5-6 minutes longer to roast.
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If using ground beef, follow same instructions as ground pork in Steps 3 and 4, searing, 2-3 minutes per side, then baking until meatballs reach minimum internal temperature, 8-10 minutes.
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If using Impossible burger, follow same instructions as ground pork in Steps 3 and 4, searing, 2-3 minutes per side, then baking until meatballs are heated through, 8-10 minutes.
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1 Cook the Rice
Bring a medium pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 15-18 minutes.
Remove from burner. Set aside covered.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Halve snap peas across length.
Trim and thinly slice green onions on an angle.Mince garlic. -
3 Make the Pork Mixture
Add ground pork, soy sauce, half the green onions, half the sesame oil (reserve remaining of both for snap peas), rice flour, ginger, and a pinch of pepper to a mixing bowl. Thoroughly combine.
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4 Form and Roast the Meatballs
Form pork mixture into eight golf ball-sized meatballs.
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until browned on two “sides,” 2-3 minutes per side.Transfer meatballs to prepared baking sheet. Wipe pan clean and reserve.Roast in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.While meatballs roast, cook snap peas. -
5 Cook Snap Peas and Finish Dish
Return pan used to sear meatballs to medium heat. Add 1 tsp. olive oil, remaining sesame oil, and garlic to hot pan. Cook until fragrant, 45-60 seconds.
Add snap peas, remaining green onions (reserve a pinch for garnish), and a pinch of salt. Stir occasionally until tender and lightly charred, 4-5 minutes.If snap peas need more time, add 1 tsp. olive oil and continue cooking, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with remaining green onions and serving ponzu sauce on the side for dipping. Bon appétit!
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