---
title: "Tangy Tamarind Pork Meatballs: Rice, Roasted Carrots & Spicy Mayo"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tangy-tamarind-pork-meatballs-680f4f9dcc2d98a6872f8218
servings: 2
prep time: 15 minutes
cook time: 20 minutes
difficulty: Easy
allergens: [Fish, Soy, Eggs, Wheat, Peanuts]
tags: [Quick, Easy Cleanup]
rating: 4.0
rating_count: 335
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tangy tamarind sauce, though some found it too strong.
  - theme: Ease of prep
    text: Generally simple to make; air frying the meatballs worked well for some.
image: "https://images.recipes.furrysalamander.com/tangy-tamarind-pork-meatballs.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

In a medium bowl, gently combine @ground pork{12%oz}, scallion whites, @panko breadcrumbs{2%tbsp}, @chicken stock concentrate{1%tsp}, @tangy tamarind sauce{2%tbsp}, @salt{to taste}, and @black pepper{to taste}. Form into ~1-inch meatballs.

Toss @carrots{1%lb} on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, salt, and pepper; push to one side.

Once carrots have roasted ~{10%minutes}, remove sheet from oven and carefully add meatballs to opposite side.

Meanwhile, cook @white rice{1%cup} according to package directions.

Once meatballs are cooked through and carrots are tender, remove from oven. Drizzle meatballs with remaining tamarind sauce. Fluff rice with a fork. Serve with @spicy mayo{2%tbsp}, crushed @peanuts{2%tbsp}, and @lime{1%unit} wedges.