Main course

Pork Meatball Rice Bowls

Name: Pork Meatball Rice Bowls
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ pounds Ground Pork; 3 Carrots; 2 cups Cilantro (Fresh); 1 ¼ Cucumber; 2 ¾ cloves of Garlic; 2 ¾ tablespoons Ginger; 3 Jalapenos; 3 Scallions; 1 ¼ Yellow Onion; ⅔ cup Breadcrumbs; 8 cups Cooked Brown Rice; 1 ¼ Egg; ⅓ cup Sugar; ⅔ cup Rice Vinegar; 2 teaspoons Soy Sauce; ⅔ teaspoon Salt; ⅔ 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 8 servings

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Ingredients

1 ½ pounds Ground Pork
3 Carrots
2 cups Cilantro (Fresh)
1 ¼ Cucumber
2 ¾ cloves of Garlic
2 ¾ tablespoons Ginger
3 Jalapenos
3 Scallions
1 ¼ Yellow Onion
⅔ cup Breadcrumbs
8 cups Cooked Brown Rice
1 ¼ Egg
⅓ cup Sugar
⅔ cup Rice Vinegar
2 teaspoons Soy Sauce
⅔ teaspoon Salt
⅔ cup Water

Directions

In a small bowl combine ⅔ cup rice vinegar, ⅓ cup sugar, ⅔ teaspoon salt and ⅔ cup water. Stir until the sugar dissolves. Shred 3 Carrots and thinly slice 1 ¼ Yellow Onion. Add to the vinegar mixture, submerge the vegetables and refrigerate at least 30 minutes.
In a bowl mix 1 ½ pounds ground pork, 1 ¼ Egg, ⅔ cup breadcrumbs, 2 ¾ cloves minced garlic, 2 ¾ tablespoons grated ginger, 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 ¼ Cucumber and 2 jalapeños. Pull the leaves from 2 cups cilantro.
Assemble bowls with 8 cups cooked brown rice, the meatballs, pickled carrot and onion, cilantro, cucumber and jalapeño. Top with more soy sauce if you like.