Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Ginger Pork Meatballs
with Yakiniku Sauce & Green Beans
30 MIN
2 Servings
From the Test Kitchen
Deeply savory with sweet and spicy notes, yakiniku sauce is a Japanese favorite often used to glaze grilled meats.
Here, it adds delicious depth to ginger-seasoned pork meatballs, putting a gourmet spin on classic takeout flavors. We're also adding sautéed green beans to the mix—and topping the dish with marinated thin-sliced radishes for a refreshing, crunchy finish.
-
NutritionPER SERVING
-
Calories800 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Pork
- ½ cup Jasmine Rice
- 4 oz Green Beans
- 3 oz Radishes
- 1 1-Inch Piece Ginger
-
3 Tbsps Yakiniku Sauce
- 1 Tbsp Sesame Oil
- 3 Tbsps Panko Breadcrumbs
- 2 Tbsps Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
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 off and discard the stem ends of the green beans; cut into 1-inch pieces on an angle.
2
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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
3
Marinate the radishes:
While the rice cooks, in a bowl, combine the radishes, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Form & brown the meatballs:
While the radishes marinate, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, 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 a single layer and cook, turning occasionally, 5 to 7 minutes, or until evenly browned.
5
Add the green beans:
Add the green beans to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are bright green and the meatballs are cooked through.
6
Make the sauce & plate your dish:
Reserving the marinating liquid, drain the marinated radishes. To the pan, add the yakiniku sauce and reserved marinating liquid. Season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 1 to 2 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste. Divide the cooked rice between 2 dishes. Top with the cooked meatballs, green beans, and sauce. Garnish with the marinated radishes. Enjoy!
1
Prepare the ingredients:
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 off and discard the stem ends of the green beans; cut into 1-inch pieces on an angle.
2
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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
3
Marinate the radishes:
While the rice cooks, in a bowl, combine the radishes, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Form & brown the meatballs:
While the radishes marinate, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), breadcrumbs, 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 a single layer and cook, turning occasionally, 5 to 7 minutes, or until evenly browned.
5
Add the green beans:
Add the green beans to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are bright green and the meatballs are cooked through.
6
Make the sauce & plate your dish:
Reserving the marinating liquid, drain the marinated radishes. To the pan, add the yakiniku sauce and reserved marinating liquid. Season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 1 to 2 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste. Divide the cooked rice between 2 dishes. Top with the cooked meatballs, green beans, and sauce. Garnish with the marinated radishes. Enjoy!
Tips from Home Chefs