Main course

Pork Meatball Rice Bowls

Name: Pork Meatball Rice Bowls
Total time: 1 h
Yield: 6 servings
Ingredients: 1 pound Ground Pork; 2 Carrots; 1 ½ cups Cilantro (Fresh); 1 Cucumber; 2 cloves of Garlic; 2 tablespoons Ginger; 2 Jalapenos; 2 Scallions; 1 Yellow Onion; ½ cup Breadcrumbs; 6 cups Cooked Brown Rice; 1 Egg; ¼ cup Sugar; ½ cup Rice Vinegar; 1 ½ teaspoons Soy Sauce; ½ teaspoon Salt; ½ cup Water

Credit: myDinnerPlan

Savory pork meatballs over brown rice with quick-pickled veggies, fresh herbs and spicy jalapeño. A customizable bowl ready in under an hour.

1 hr 6 servings

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Ingredients

1 pound Ground Pork
2 Carrots
1 ½ cups Cilantro (Fresh)
1 Cucumber
2 cloves of Garlic
2 tablespoons Ginger
2 Jalapenos
2 Scallions
1 Yellow Onion
½ cup Breadcrumbs
6 cups Cooked Brown Rice
1 Egg
¼ cup Sugar
½ cup Rice Vinegar
1 ½ teaspoons Soy Sauce
½ teaspoon Salt
½ cup Water

Directions

In a small bowl combine 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt and 1/2 cup water. Stir until the sugar dissolves. Shred 2 Carrots and thinly slice 1 Yellow Onion. Add to the vinegar mixture, submerge the vegetables and refrigerate at least 30 minutes.
In a bowl mix 1 pound ground pork, 1 Egg, 1/2 cup breadcrumbs, 2 cloves minced garlic, 2 tablespoons grated ginger, 1 1/2 teaspoons soy sauce and 2 sliced scallions. Form into about 18 small meatballs. Bake at 400°F on a lined sheet for 15 minutes.
Thinly slice 1 Cucumber and 2 jalapeños. Pull the leaves from 1 1/2 cups cilantro.
Assemble bowls with 6 cups cooked brown rice, the meatballs, pickled carrot and onion, cilantro, cucumber and jalapeño. Top with more soy sauce if you like.