Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Ginger Pork Meatballs

with Yakiniku Sauce & Green Beans

Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the rice:
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.

Marinate the radishes:
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.

Form & brown the meatballs:
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.

Add the green beans:
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.

Make the sauce & plate your dish:
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the rice:
Marinate the radishes:
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.

Form & brown the meatballs:
Add the green beans:
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!

Make the sauce & plate your dish: