Sweet & Tangy Hoisin Pork Meatballs

Name: Sweet & Tangy Hoisin Pork Meatballs over a Sesame-Ginger Veggie Jumble
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 unit Sweet Potatoes; 1 thumb Ginger; 6 ounce Green Beans; 2 unit Scallions; 1 tablespoon Sesame Seeds; ¼ cup Panko Breadcrumbs; 10 ounce Ground Pork; 1 teaspoon Garlic Powder; 1 tablespoon Onion Powder; 4 tablespoon Sweet Soy Glaze; 2 tablespoon Hoisin Sauce; Salt; Pepper; 2 teaspoon Cooking Oil

over a Sesame-Ginger Veggie Jumble

Get 10 Free Meals + Free Item For Life

Our chefs add tons of flavor to tender pork meatballs with a delectable soy glaze swirled with tangy-sweet hoisin sauce that you’ll brush over during the last few minutes of roasting. The meatballs are served over a jumble of roasted sweet potatoes and tender green beans seasoned with ginger and scallion, and sprinkled with nutty, crackly sesame seeds for a hearty, colorful meal that tastes every bit as delectable as it looks.

Allergens:

Sesame

•Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Sweet Potatoes

1 thumb

Ginger

6 ounce

Green Beans

2 unit

Scallions

1 tablespoon

Sesame Seeds

(Contains: Sesame)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

1 tablespoon

Onion Powder

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories660 kcal

Fat31 g

Saturated Fat9 g

Carbohydrate62 g

Sugar32 g

Dietary Fiber6 g

Protein29 g

Cholesterol95 mg

Sodium1590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Peeler

•Large Bowl

•Small Bowl

Instructions

PDF

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Trim and quarter sweet potato lengthwise; cut into ½-inch-thick pieces. Peel and mince or grate ginger. Trim green beans if necessary. Trim and cut scallions into 1-inch pieces. • In a large bowl, soak panko with 2 TBSP water (4 TBSP for 4); let stand until absorbed (you’ll use in the next step).

• Toss sweet potato, ginger, and sesame seeds on one side of prepared sheet with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then). • Meanwhile, to bowl with panko mixture, add pork*, garlic powder, onion powder, salt (we used ¾ tsp; 1¼ tsp for 4), and pepper and gently mix to combine. • Form into 6 evenly sized meatballs (12 meatballs for 4).

• Once sweet potato has roasted 5 minutes, remove sheet from oven. Place meatballs on opposite side of sheet. (For 4 servings, add meatballs to a second sheet.) • Carefully add green beans and scallions to sweet potato; toss to combine. • Return to top rack and roast until meatballs are cooked through, 11 minutes. (For 4, roast meatballs on middle rack and veggies on top rack, swapping positions halfway through.)

• Meanwhile, in a small bowl, mix sweet soy glaze and hoisin until combined.

• Once veggies and meatballs have cooked 11 minutes, remove sheet from oven. (For 4 servings, leave veggies roasting on middle rack.) • Carefully brush meatballs with hoisin glaze. Return to top rack until glaze is tacky and veggies are tender, 3-5 minutes more.