Sweet and Sour Pork Meatballs
with green beans and bok choy
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Medium
Contains: Wheat, Peanuts, Sesame, Soy
Take out who? Enjoy the sweet and sour savory delight of these pork meatballs, with a double vegged up plate on a weekday night made by you!
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Heads of Baby Bok Choy
- 8 oz. Green Beans
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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) DOLzGEP8
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
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
If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, forming 16 equally-sized meatballs.
If using ground beef, follow same instructions as ground pork in Steps 2 and 3, rolling occasionally and cooking until meatballs reach minimum internal temperature, 7-9 minutes.
If using ground turkey, follow same instructions as ground pork in Steps 2 and 3, rolling occasionally and cooking until meatballs reach minimum internal temperature, 7-9 minutes.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Trim ends off green beans, if necessary.Coarsely chop peanuts.
Make the Meatballs
In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.After 1 minute, add ground pork, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/4 tsp. salt. Mix until thoroughly combined. Form into eight equally-sized meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add meatballs to hot pan and sear until lightly browned, 1-2 minutes.Cover and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 6-8 minutes.Remove from burner. Transfer meatballs to a plate. Wipe pan clean and reserve.While meatballs cook, continue recipe.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add green beans to hot pan, cover, and cook until beginning to soften, 4-5 minutes.Add bok choy, 1/4 cup water, miso, a pinch of salt, and umami seasoning. Stir occasionally until vegetables are tender, 3-4 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While vegetables cook, continue recipe.
Make Sauce and Finish Dish
Return pan used to cook meatballs to medium heat.Add sweet and sour sauce and half the sesame seeds (reserve remaining for garnish) to hot, dry pan and bring to a simmer.Once simmering, remove from burner. Add meatballs and gently stir until coated and warmed through, 30-60 seconds.Plate dish as pictured on front of card, garnishing vegetables with peanuts and topping meatballs with extra sauce from pan and remaining sesame seeds. Bon appétit!
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