Tangy Tamarind Pork Meatballs

Name: Tangy Tamarind Pork Meatballs with Rice, Roasted Carrots & Spicy Mayo
Total time: 35 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 10 ounce Ground Pork; 4 tablespoon Spicy Mayo; ½ ounce Peanuts; 4 ounce Tangy Tamarind Sauce; 2 unit Scallions; 1 unit Chicken Stock Concentrate; ¾ cup White Rice; ¼ cup Panko Breadcrumbs; 12 ounce Carrots; 1 unit Lime; Salt; Cooking Oil; Pepper

with Rice, Roasted Carrots & Spicy Mayo

Get 10 Free Meals + Free Item For Life

Sweet and tangy tamarind sauce creates an irresistible glaze for roasted meatballs in this simple weeknight meal. Alongside sweet roasted carrots, the meatballs rest over fluffy rice and get a drizzle of spicy mayo, while crushed peanuts and scallion greens bring crunch and freshness to every bite.

Allergens:

Eggs

•Soy

•Wheat

•Peanuts

•Fish

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

10 ounce

Ground Pork

4 tablespoon

Spicy Mayo

(Contains: Eggs, Soy, Wheat)

½ ounce

Peanuts

(Contains: Peanuts)

4 ounce

Tangy Tamarind Sauce

(Contains: Fish, Soy)

2 unit

Scallions

1 unit

Chicken Stock Concentrate

¾ cup

White Rice

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

12 ounce

Carrots

1 unit

Lime

Not included in your delivery

Salt

Cooking Oil

Pepper

Nutrition Values

/ per serving

Calories1030 kcal

Fat43 g

Saturated Fat11 g

Carbohydrate118 g

Sugar31 g

Dietary Fiber8 g

Protein34 g

Cholesterol150 mg

Sodium1520 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.

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve. • While rice cooks, trim and slice scallions, separating whites from greens; mince whites. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lime. Roughly chop peanuts.

• In a medium bowl, gently combine pork*, scallion whites, panko, stock concentrate, 2 TBSP tamarind sauce (4 TBSP for 4 servings), salt, and pepper. • Form into 10-12 1 ½-inch meatballs (20-24 meatballs for 4).

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper; push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 10 minutes (you'll add the meatballs then).

• Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) • Return sheet to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.

• Meanwhile, wash and dry bowl used for pork mixture. • Add remaining tamarind sauce and a squeeze of lime juice (big squeeze for 4 servings) to bowl; stir to combine. • Transfer meatballs to bowl with sauce; toss to coat.

• Fluff rice with a fork. • Divide rice and carrots between bowls in separate sections. Top rice with meatballs and drizzle with spicy mayo. Garnish with peanuts and scallion greens. Serve with remaining lime wedges on the side.

Ground Meat is fully cooked when internal temperature reaches 160°.