Meal Kit

Sesame Pork Meatballs

with peanuts, zucchini and red peppers

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Soy

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)

  • 1 tsp. Sriracha
  • Info
    2 tsp. White Miso Paste
  • Info
    ½ oz. Roasted Peanuts
  • Info
    2 oz. Hoisin Sauce
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 1 Red Bell Pepper
  • 2 Zucchini
  • Info
    ¼ cup Panko Breadcrumbs
  • ¾ cup Jasmine Rice
  • 12 oz. Ground Pork

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
    910
  • Carbohydrates
    99g
  • Fat
    37g
  • Protein
    43g
  • Sodium
    1658mg

Recipe Steps

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

    Cook The Rice

    Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare The Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Stem, seed, remove ribs, and cut red bell pepper into 1" dice.

  3. 3

    Cook The Meatballs

    Combine ground pork, panko, miso paste, ¼ tsp salt and a pinch of pepper in a mixing bowl. Divide mixture into six evenly-sized meatballs. Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan. Stir occasionally until meatballs are browned all over and reach a minimum internal temperature of 160 degrees, 10-12 minutes. Transfer meatballs to a plate and tent to keep warm. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    In the same pan over medium high heat, add 1 tsp olive oil and bell peppers. Stir occasionally until slightly charred and tender, 4-5 minutes. Add zucchini and seasoning blend and cook 3-4 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  5. 5

    Make The Sauce and Finish The Dish

    In the same pan over medium heat, add meatballs, hoisin, sriracha (to taste) and 2 tablespoons water. Bring to a simmer and toss to coat. Plate dish as pictured on front of card, topping vegetable mixture with peanuts. Bon appétit!

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