Sweet and Sour Pork Meatballs

with pineapple and red peppers

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, 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

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In Your Box (serves 6)

  • Info
    6 fl. oz. Orange Sauce
  • 6 oz. Pineapple Chunks
  • 4 tsp. Onion Salt
  • 2 Red Bell Peppers
  • 4 Green Onions
  • 3 Tbsp. Cornstarch
  • 4 Heads of Baby Bok Choy
  • 1½ cups Jasmine Rice
  • Info
    ½ cup Panko Breadcrumbs
  • 24 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
    556
  • Carbohydrates
    72g
  • Fat
    17g
  • Protein
    26g
  • Sodium
    1649mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Slow Cooker

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

    Stem, seed, remove ribs, and cut red bell peppers into 1" dice. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Combine ground pork, panko, and onion salt in a mixing bowl. Divide pork mixture into 12 evenly-sized meatballs, about the size of golf balls.

  2. 2

    Start the Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid. Combine orange sauce, red bell peppers, pineapple, white portions of green onions, ½ tsp. salt, and a pinch of pepper in a clean slow cooker. Turn slow cooker on to high heat. Cover and cook, 3 ½ hours.

  3. 3

    Add Bok Choy and Make Rice

    After 3 ½ hours, combine cornstarch and 3 Tbsp. water in another mixing bowl. Stir cornstarch-water mixture and bok choy into slow cooker. Cover, and cook until pork reaches a minimum internal temperature of 160 degrees, 30 minutes. While meal cooks, bring a small pot with rice and 3 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!

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