Try it out: Hellofresh 65

Making:

Pork meatball and mushroom Ramen with garlic chili oil

2 servings prepared

Here's what you get:

One clove garlic

Chili Pepper

Scallions

One thumb ginger

Button mushrooms

Ground pork two pork

Ramen stock concentrate

Mushroom stock concentrate

Carrot

Not used:

Ramen noodles

Panko bread crumb

Substitute:
1 packet Dried Shirataki noodles

1 tbsp Sesame oil

1/4 cup Potato starch

The protein:

The meatballs were prepared by mixing them with potato starch, scallion whites, 2 teaspoons of minced ginger salt and pepper. The meatballs were formed into 1 inch balls. These were placed in the refrigerator.

The veggies:

The vegetables were browned in a large pan with a drizzle of oil cooking on high heat for about 8 minutes. Next into the pan was garlic and minced ginger they were combined with the vegetables before the pan was then removed from the Heat.

The broth, meatballs and noodles:

3 cups of water, pork Ramen stock concentrate and mushroom stock concentrates were added to the pot with the vegetables and brought to a boil. Once the broth with boiling it was reduced to a simmer in the meatballs were added they were allowed to cook for about 4 minutes.

Near the end of cooking

In a separate bowl of hot water the shirataki noodles were added and cooked for about 2 minutes before removing and tossing with sesame oil. These were then placed into the ramen bowls.

Once everything was finished the meatballs were split evenly between both and the broth and vegetables were added. The bowl was then topped with scallion greens.

The bowl:

Potato starch was a great stand in for the panko crumbs in this dish. The meatballs doubled in size during cooking and held shape very well.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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