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Spicy Szechuan Glazed Pork Meatballs

Spicy Szechuan Glazed Pork Meatballs

with Noodles and Crispy Shallots

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12 Green SmartPoints® per serving
12 Blue SmartPoints® per serving
12 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:Under 600 caloriesExtra spicyWW Approved
Allergens:GlutenSoyaEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

4 grams

Plain Flour

(ContainsGluten)

10 grams

Panko Breadcrumbs

(ContainsGluten)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

240 grams

Pork Mince

1 unit(s)

Bell Pepper

1 unit(s)

Bok Choy

2 pack(s)

Noodles

(ContainsGluten, Egg)

100 grams

Szechuan Paste

(ContainsSoya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1796 kJ
Energy (kcal)429 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate38 g
of which sugars12.0 g
Protein29 g
Salt4.24 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Bowl
Frying Pan
Plate
Kitchen Paper
Baking Tray
Cutting board
Knife
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C, bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Separate the slices and pop into a bowl. Season with salt and pepper and add the flour. Mix together to coat the shallot. Pop the panko breadcrumbs and half the garlic into a bowl. Add half the soy sauce and mix together. Add the pork mince, season with pepper. Using your hands, mix together until well combined. Form the mixture into evenly sized balls, 4 per person. IMPORTANT: Wash your hands after handling raw meat.

2

Heat a glug of oil in a large frying pan on medium-high heat. Once the oil is hot, add the shallot and stir-fry for 1 minute, until golden brown and crispy. Transfer to a plate covered in kitchen paper, season with salt and set aside. Pop the meatballs on a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

3

While the meatballs cook, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the bok choy then thinly slice widthways.

4

Once the water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together then set aside.

5

Pop your frying pan back on medium-high heat. Once hot, add the pepper slices, season with salt and pepper and stir-fry until softened, 4-5 mins. Add the bok choy and the remaining garlic, stir and cook for 1 minute, then pour in the Szechuan paste, water (see ingredients for amount) and remaining soy sauce. Once cooked, add the meatballs into your pan.

6

Bring to the boil and carefully stir to combine and coat the meatballs in the sauce. Cook until the sauce has reduced slightly and the meatballs are piping hot, 1-2 mins. Add the noodles to the sauce and carefully combine everything together. Serve the noodles in bowls with the crispy shallot on top and enjoy!