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Bulgogi Glazed Pork Meatballs
Bulgogi Glazed Pork Meatballs

Bulgogi Glazed Pork Meatballs

with Green Beans, Pepper and Garlic Jasmine Rice

Anushka Magan
Anushka MaganPublished on June 20, 2022

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.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Soya

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.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)886 kcal
Energy (kJ)3707 kJ
Fat39.6 g
of which saturates15.6 g
Carbohydrate100 g
of which sugars30.4 g
Protein33 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Bowl
Baking Tray
Grill Pan
Aluminum Foil

Cooking Instructions and Tips

Fry the Garlic
1

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.

Add the Rice
2

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).

Make your Meatballs
3

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.

Ready, Steady, Bake
4

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.

Fry the Veg
5

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.

Serve
6

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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