Bulgogi Glazed Pork Meatballs
with Green Beans, Pepper and Garlic Jasmine Rice
These Bulgogi Glazed Pork Meatballs are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
150
Jasmine Rice
80
Green Beans
3
Garlic Clove**
240
British Pork Mince
1
Bell Pepper
(May contain traces of: Celery)
150
Bulgogi Sauce
(Contains: Soya)
Not included in your delivery
20
Butter
300
Water for the Rice
2
Water for the Breadcrumbs
¼
Salt for the Breadcrumbs
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat. Melt in the butter (see ingredients for amount).
Once hot, add two thirds of the garlic and stir-fry for 1 min.
Stir in the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, in a large bowl, combine the remaining garlic, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim and halve the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and green beans and stir-fry until starting to char, 2-3 mins.
Add a splash of water and cover with a lid or some foil. Cook until the veg is tender, 4-5 mins.
When ready, remove the lid and add the cooked meatballs and bulgogi sauce to the pan. Stir to glaze the meatballs, then simmer for 30 secs.
When everything is ready, fluff up the rice with a fork and share between your bowls.
Top with the bulgogi glazed meatballs and veg, spooning over all the sauce from the pan.
Enjoy!
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