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Thai-Spiced Pork Meatballs

Thai-Spiced Pork Meatballs

with Yakisoba Noodles and Broccoli

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Spaghetti and meatballs doesn’t have to be a strictly red-sauce affair. In fact, we’re taking the dish on a journey to Asia with this spin. Bouncy yakisoba noodles are tossed with ground pork baubles seasoned in our Thai-style blend of garlic, sesame, and spices, plus there’s broccoli to keep things green. It’s just as fun to twirl around your fork (or chopsticks), too!

Tags:Contains shellfish
Allergens:SoyWheatEggs

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

Total Time3 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

1 unit

Chili Pepper

2 unit

Scallions

8 ounce

Broccoli Florets

1 unit

Lime

10 ounce

Ground Pork

1 teaspoon

Thai Seasoning Blend

8 ounce

Yakisoba Noodles

(ContainsSoy, Wheat, Eggs)

3 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

½ tablespoon

Honey

1 tablespoon

Sesame Oil

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber5 g
Protein36 g
Cholesterol90 mg
Sodium1070 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
Utensilsarrow down iconarrow down icon
Large Pot
Bowl
Large Pan
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of water to boil. Mince garlic. Finely chop chili, removing ribs and seeds for less heat. Trim, then thinly slice scallions, keeping greens and whites separate. Cut any big broccoli florets into small, bite-size pieces. Halve lime.

2

Combine pork, scallion whites, Thai seasoning, half the garlic, and salt and pepper to taste in a medium bowl (we used ½ tsp kosher salt). Form into 1-inch meatballs (about the size of a gumball).

3

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 2-4 minutes. Pour ¼ cup water into pan, cover, and let meatballs steam until nearly cooked through, 2-3 minutes. Uncover, reduce heat to low, and let water evaporate.

4

Remove meatballs from pan and set aside on a plate. Heat another drizzle of oil in same pan over medium-high heat. Add broccoli and cook, tossing, until tender and lightly crisped, 3-4 minutes. (TIP: If you’re having trouble getting the broccoli to cook, add 1 TBSP water to pan to steam it.) Season with salt and pepper. Remove from pan and set aside.

5

Add half the noodles from package to pot of boiling water (use the rest as you like). Cook, stirring, until al dente, 2-3 minutes. Drain, then rinse under cold water. Add remaining garlic, chili (to taste), and a drizzle of oil to pan used for broccoli over medium-high heat. Cook until fragrant, 30 seconds. Add noodles and toss to loosen. Stir together 3 TBSP soy sauce, ½ TBSP honey, sesame oil, and ¼ cup water in a small bowl (we sent more soy sauce and honey).

6

Lower heat under pan with noodles to medium and add another drizzle of oil. Add meatballs, broccoli, and soy sauce mixture to pan. Cook, tossing, until combined and sauce clings to noodles, 1-2 minutes. Divide between bowls, then top with scallion greens and squeeze over a bit of lime.