Tender Pork and Lemongrass Meatballs

Informations supplémentaires

35 min. | 757 kcal | easy | Family, Even better the next day | Printable version

1. Setup Preheat the oven to 375°F. Bring 1.5 ^2P | 2 ^3P cups of water to a boil in a small pot. Remove the 2-3 first layers of the lemongrass stalk and thinly slice. Chop the onion. Thinly slice the pepper and the snap peas.

2. Cook the pork Mix the pork with the panko, half of the onion to taste, half of the lemongrass, salt and pepper. Make 3-4 meatballs per person. Put on a sheet pan lined with baking paper and cook in the oven for 14-16 minutes.

3. Cook the rice Add the rice to the boiling water, cover and cook over low heat for 10-12 minutes.

4. Cook the vegetables Heat a drizzle of oil in a pan over medium-high heat. Cook the rest of the lemongrass and the onion, the bell pepper and the snap peas for 3-4 minutes. Add salt and pepper.

5. Add the broth Add the curry paste to taste (spicy!), 0.5 ^2P | 1 ^3P broth cube, the cream and 180 ^2P | 270 ^3P ml of water. Bring to a boil and simmer for 3-4 minutes over medium heat.

6. Plate your dish Serve the meatballs with the rice, the vegetables and the sauce. Serve each part of the meal family-style and let your children serve themselves. Bon appétit!

280gGround Pork

120mlCream 18%

0.5unitStalk of Lemongrass

120gSnow Peas

1unitPepper(s)

0.5unitYellow Onion(s)

0.5unitChicken Broth Cube(s)

7.5mlRed Curry Paste

15gPanko Breadcrumbs

140gJasmine Rice

What you need pan, pot, sheet pan, baking paper

757 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 77g

26%

fat 31g

48%

cholesterol 116mg

39%

fiber 3g

12%

protein 39g

saturated 13g

65%

sodium 234mg

10%

sugar 6g

trans 0g