Categories: Meals
Ingredients
- 12 oz. Ground Pork
- 8 oz. Broccoli Florets
- 1 tsp. Sambal
- 2 Green Onions
- 3 fl. oz. Garlic Sesame Sauce
- 3/4 cup Jasmine Rice
- 1 oz. Roasted Peanuts
- 1 tsp. Asian Garlic, Ginger and Chile Seasoning
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.
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Cut broccoli into bite-sized pieces. Trim and cut white portions of green onion into 1" lengths. Thinly slice green portions. Keep white and green portions separate. Coarsely chop peanuts. Combine ground pork, seasoning blend, and a pinch of salt and pepper in a mixing bowl Form meat mixture into eight golf ball-sized meatballs.
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Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli. Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli roasts, cook meatballs.
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Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan. Stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes. Stir in white portions of green onions, garlic sesame sauce, and half the sambal. Taste, and add remaining sambal if desired. Remove from burner.
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Plate dish as pictured on front of card, mixing broccoli with meatballs and garnishing meatballs with green portions of green onions and peanuts. Bon appétit.