In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Shanghainese meatballs with cabbage and char siu sauce over cauliflower “rice”
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
30–45 Minutes
We’re wild about these Shanghainese or “lion’s head” meatballs. Braised in our savory Chinese barbecue sauce and nestled with sweet cabbage, they’re roaring with flavor.
In your bag
- 2-inch piece organic fresh ginger
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic scallions
- Your choice of protein
- 1 egg
- 1 head organic cauliflower
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- Sunbasket char siu sauce base (maple syrup - coconut aminos - molasses - dried plums - garlic - apple cider vinegar - toasted sesame oil - beet powder - five-spice powder)
Nutrition per serving
Calories 510, Total Fat 28g (36% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 320mg (14% DV), Total Carb. 39g (14% DV), Fiber 7g (25% DV), Total Sugars 20g (Incl. 14g Added Sugars, 28% DV), Protein 27g
Contains:
Eggs, Tree Nuts (coconut), Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the meatball mixture
- Grate or peel and finely chop the ginger.
- Finely chop, press, or grate the garlic.
- Trim the root ends from the scallions. Finely chop the white parts of the scallions for the meatballs; thinly slice the green parts on the diagonal for garnish.
- Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a fork or whisk, blend the egg with the ginger, garlic, and white parts of the scallions. Add the protein, season generously with salt and pepper, and mix until just combined. Set the bowl in the freezer for 10 minutes to firm up the mixture. Meanwhile, prepare the cauliflower “rice.”
2
Cook the cauliflower “rice”
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In a wok or large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a medium bowl and cover to keep warm. Wipe out the pan. Meanwhile, prepare the cabbage.
3
Prep the cabbage; shape and cook the meatballs
- Cut away any core from the cabbage; cut the cabbage crosswise into thirds and separate the leaves.
Remove the meat mixture from the freezer. Using wet hands, form the mixture into 8 [16] meatballs, each about 1½ inches wide.
In the same pan used for the cauliflower warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Reduce the heat to medium and stir in the char siu sauce base and ½ cup [1 cup] water. Place the cabbage leaves around the edges of the pan, cover, and cook, stirring the meatballs occasionally, until the cabbage is tender and the meatballs are cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the cauliflower “rice” to individual bowls and top with the meatballs, cabbage, and char siu sauce. Garnish with the green parts of the scallions and serve.
Kids Can!
- Press the garlic (if you have a press).
- Separate the cabbage leaves.
- Measure the water for the char siu sauce.
- Time the cooking.
- Garnish with the scallions.