Tangy Tamarind Pork Meatballs
with Rice, Roasted Brussels Sprouts & Spicy Mayo
- Fish
- Soy
- Eggs
- Wheat
- Peanuts
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.
Ingredients
ounce
Carrot
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
10 ounce
Ground Pork
4 ounce
Tangy Tamarind Sauce
(Contains: Fish, Soy)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
¾ cup
White Rice
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, 1¼ cups water (2¼ 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 1½-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 add meatballs to opposite 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.
