Ginger Pork Meatballs with Cabbage & Jasmine Rice

Ginger Pork Meatballs

with Cabbage & Jasmine Rice

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 Asian-inspired pork meatballs with fresh ginger, then cooking them—along with seasonal cabbage—in a sweet, savory, and mildly spicy sauce. A bed of jasmine rice soaks up all the delicious flavors of the dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.

Marinate the radishes:
3 Marinate the radishes:

While the rice continues to cook, in a bowl, combine the sliced radishes, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Form & cook the meatballs:
4 Form & cook the meatballs:

While the radishes marinate, in a large bowl, combine the pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped ginger, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. 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 and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through.

Add the cabbage:
5 Add the cabbage:

Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the cabbage cooks, reserving the liquid, drain the marinated radishes and set aside. To the pan, add the soy marinade and reserved marinating liquid (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked meatballs, cabbage, and sauce with the cooked rice. Top with the marinated radishes. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.

Prepare the ingredients:
Marinate the radishes:
3 Marinate the radishes:

While the rice continues to cook, in a bowl, combine the sliced radishes, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the meatballs:

While the radishes marinate, in a large bowl, combine the pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped ginger, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. 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 and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through.

Form & cook the meatballs:
Add the cabbage:
5 Add the cabbage:

Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

6 Make the sauce & serve your dish:

While the cabbage cooks, reserving the liquid, drain the marinated radishes and set aside. To the pan, add the soy marinade and reserved marinating liquid (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked meatballs, cabbage, and sauce with the cooked rice. Top with the marinated radishes. Enjoy!

Make the sauce & serve your dish:
Browse Steps
1 of 6