Careme

Ingredients

• Kroger® Ground Pork 1 lb $3.99/16 oz (sale)
• Napa Cabbage (or Green Cabbage) 1/2 lb, very thinly sliced $2.99/lb (or $1.49/lb)
• English Cucumber 1, julienned or thinly sliced $1.99 each
• Garlic 2 cloves, grated/minced $1.50 each
• Ginger Root 1-inch piece, grated $4.99/lb
• Organic Cilantro 1/2 bunch, chopped $1.99
• Fresh Lemons 1 lemon (about 2 tbsp juice + zest) $4.99/2 lb bag
• Pantry: garam masala 2 tsp
• Pantry: ground cumin 1 tsp
• Pantry: salt, black pepper 1 tsp salt + pepper to taste
• Pantry: olive oil 1 tbsp
• Pantry: honey (optional) 1 tsp (balances lemon)

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment and lightly oil it.
2. Meatballs: In a bowl combine 1 lb ground pork, grated garlic + ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp salt, black pepper, and half the chopped cilantro. Mix just until combined.
3. Form 14–16 bite-size meatballs (about 1 1/4-inch). Place on sheet pan; drizzle with 1 tbsp olive oil.
4. Roast 14–18 minutes until browned and cooked through (160°F). For extra color, broil 1–2 minutes at the end (watch closely).
5. Slaw (pack separately): Toss sliced cabbage + cucumber with lemon juice, a little zest, remaining cilantro, pinch of salt/pepper, and 1 tsp honey (optional).
6. To take: Cool meatballs 10 minutes, then pack. Reheat at office in short bursts (30 seconds at a time) until just warm; serve with cold slaw.