Cumin-Sichuan Glazed Meatballs with Scallion Rice, Carrots & Sugar Snap Peas

Cumin-Sichuan Glazed Meatballs

with Scallion Rice, Carrots & Sugar Snap Peas

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re making these juicy pork meatballs with a fragrant cumin-Sichuan and soy glaze. They’re cooked alongside sugar snap peas and carrots, and all served over a simple bed of scallion rice, which is perfect for catching any extra bites of sauce.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cumin-Sichuan Glazed Meatballs with Scallion Rice, Carrots & Sugar Snap Peas
Title
  • 10 oz Ground Pork
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 6 oz Carrots
  • 4 oz Sugar Snap Peas
  • 1 Tbsp Soy Sauce
  • ¼ cup Panko Breadcrumbs
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the cumin-Sichuan sauce, soy sauce, vinegar, and 2 tablespoons of water.

Cook the rice
2 Cook the rice

In a small pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Form the meatballs
3 Form the meatballs

Meanwhile, in a bowl, combine the pork, breadcrumbs, and garlic paste. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

Cook the meatballs & carrots
4 Cook the meatballs & carrots

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the sliced carrots to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Finish & serve your dish
5 Finish & serve your dish

Add the halved peas to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.


Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the cumin-Sichuan sauce, soy sauce, vinegar, and 2 tablespoons of water.

2 Cook the rice

In a small pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Form the meatballs
3 Form the meatballs

Meanwhile, in a bowl, combine the pork, breadcrumbs, and garlic paste. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

4 Cook the meatballs & carrots

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the sliced carrots to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the meatballs & carrots
Finish & serve your dish
5 Finish & serve your dish

Add the halved peas to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.


Browse Steps
1 of 5