Bulgogi Glazed Pork Meatballs
with Green Beans, Pepper and Garlic Jasmine Rice
These Bulgogi Glazed Pork Meatballs are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
3 unit(s)
Garlic Clove
150 grams
Jasmine Rice
10 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Green Beans
150 grams
Bulgogi Sauce
(Contains Soya)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
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 pantry for amount).
Once melted, add two thirds of the garlic and stir-fry for 1 min.
Stir the rice into the garlic and cook until coated, 1 min.
Add 1/4 tsp salt and the water for the rice (see pantry for amount) to the pan 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 and the breadcrumbs with the salt and water for the breadcrumbs (see pantry 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 the meatballs are 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 bell 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 sliced pepper and green beans. 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's ready, fluff up the garlic 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!
