Miso Pork Meatballs
These juicy meatballs lean on the umami-rich pairing of ground pork and white miso, blended with soy sauce, garlic, and ginger. Glossed with hoisin, they’re paired with a herb-laced slaw of Napa cabbage, fennel, and radish, all tossed in an Asian-style blend of lime, and rice vinegar.
Nutritional facts
Protein
33g
Carbs
35g
Calories
770kcal
Fat
55g
Ingredients
Napa Cabbage, Carrots, Seasoned Rice Wine Vinegar, Mint, Watermelon Radish, Serrano Peppers, Cilantro, Gum, Xanthan, Garlic, Egg, Hoisin Sauce, Sugar, Ginger Garlic Paste, White Pepper, Kosher Salt, Jalapeno Peppers, Gluten Free Tamari, Lime Juice, Ground Pork, Green Onion, Soy Sauce, Miso Paste, Basil, Fennel, Panko Breadcrumbs, Red Bell Pepper, Canola Oil
Contains eggs, cereals containing gluten, wheat, soybeans, sesame seeds, sulphur dioxide and sulphites.
Reviews
4.3
Based on 88 reviews
Nadia · 02/25/26
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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