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Braised Pork Meatballs and Cauliflower

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(Recipe ID: 509)

Serves 4

Preparation time: 25 minutes; Cook time: 40 minutes

Source: Vito De Carolis

Full flavored ingredients for a hearty dish.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Pork
  • 1 Slice fresh ginger root
  • 1 1/2 tablespoons Cornstarch
  • 1 tablespoon Water
  • 1/2 teaspoon Fine sea salt *
  • 2 teaspoons Soy sauce
  • 1 pound Pork Meatballs (all above ingredients)
  • 1 Medium cauliflower
  • 1 Slice fresh ginger root
  • 3 tabelspoons Extra Virgin Olive Oil, divided *
  • 1/2 teaspoon Fine sea salt *
  • 1 cup Beef broth
  • 2 tablespoons Cornstarch
  • 2 tablespoons Soy sauce
  • 1 teaspoon Sugar
  • 1/4 cup Water


For Pork Meatballs:

•1 pound Pork
•1 Slice fresh ginger root
•1 1/2 tablespoons Cornstarch
•1 tablespoon Water
•1/2 teaspoon Fine sea salt
•2 teaspoons Soy sauce

  1. Mince pork and ginger root.
  2. Divide pork in 4 equal parts.
  3. Cut scallion in 2-inch section.
  4. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce.
  5. Add pork and ginger and mix well.
  6. Form into walnut-size balls, but do not over-handle or pack to tightly

For Recipe:

•1 Medium cauliflower
•1 Slice fresh ginger root
•3 tabelspoon Extra Virgin Olive Oil, divided
•1/2 teaspoon Fine sea salt
•1 cup Beef broth
•2 tablespoons Cornstarch
•2 tablespoons Soy sauce
•1 teaspoon Sugar
•1/4 cup Water

  1. Break cauliflower into small flowerets.
  2. Shred ginger root.
  3. Heat 1½ tablespoons Extra Virgin Olive Oil in a heavy pan.
  4. Add salt and ginger, then pork-balls.
  5. Brown lightly; then remove from pan.
  6.  Heat 1½ tablespoons Extra Virgin Olive Oil and then add cauliflower and stir-fry to coat with hot oil (about 2 minutes).
  7. Return pork-balls.
  8. Add beef broth.
  9. Bring to a boil; then simmer, covered, until pork is cooked through and cauliflower is tender, but still crunchy (about 8 minutes).
  10. Blend cornstarch, soy sauce, sugar, and cold water to a paste, then stir in to thicken sauce.
  11. Serve at once


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