Thai-Spiced Pork Meatballs
with Yakisoba Noodles and Broccoli
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Soy, Wheat, Eggs)
3 tablespoon
Soy Sauce
(Contains Soy, Wheat)
½ tablespoon
Honey
1 tablespoon
Sesame Oil
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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).
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.
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.
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).
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.
