One of the MOST frequent requests I get via Instagram or Facebook messages is for make ahead lunches. Recipes that can be prepped on a weekend and then used to take into work/school throughout the week. And my answer to that is always sort form of a bowl. And, while we have a great many variety of burrito bowls, linking one of my fave- grilled chicken burrito bowl, I decided to make this week a bit different. Presenting- Asian Pork Meatball Bowls!
Table of Contents
Why I Love This Recipe
Why are bowls so great you ask? 1: These Asian Pork Meatball Bowls are easy to transport. 2: they are easy to prep ahead. 3: The base of most bowls can be made in a rice cooker, meaning you don't have to pay attention to that! 4: you can really mix up the flavors depending on your mood.
These Asian Pork Meatball Bowls have 4 components:
- The most delicious asian inspired meatballs! Also mega bonus - these are baked in the oven so you can spare your stovetop getting dirty.
- The coconut lime rice that we've been obsessed with ever since the Larb Bowls is used as a base!
- An easy sambal sauce goes on top and it keeps well in the fridge for DAYS so you can use it for other things too. It goes great on noodles, chicken, fish etc.
- My favorite herb salad goes top to give it a pop of brightness
It's truly perfection. Grab all the ingredients, prep this weekend, and your lunch situation next week will be ON POINT!
Ingredients & Substitutions
For the Meatballs:
- Yellow Onion
- Garlic
- Ginger
- Red Pepper Flakes
- Soy Sauce
- Panko Bread Crumbs
- Ground Pork
- Cilantro
- Chives
For the Rice:
- Jasmine Rice
- Water
- Coconut Milk full fat
- Kosher Salt
- Lime zested and juiced
For the Sauce:
- Soy Sauce
- Sesame Oil
- Rice Wine Vinegar
- Garlic
- Ginger
- Sambal
For the Herb Topping:
- Green Onions
- Cilantro
- Fresh Mint
- Thai Basil
- Fresno Chili
*For a full list of ingredients and instructions please see recipe card below.
How to Make Asian Pork Meatballs
Step 1: Preheat the oven to 375 degrees and line a sheet pan with parchment paper. In a large bowl combine all of the meatball ingredients, mixing the meat and everything else together well.
Step 2: Form the meat mixture into 16 meatballs and place them evenly spaced on the prepared sheet pan. Bake in the oven for 12 minutes.
Step 3: While the meatballs are baking whisk together the ingredients for the sauce and set aside.
Step 4: In another bowl, lightly toss together the Fresh Herb Salad ingredients.
Step 5: Combine the water, coconut milk, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer.
Step 6: Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
Step 7: Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
Step 8: Dish the rice into bowls and add a heap of the fresh herb salad, a spoonful of the sauce and a few meatballs and serve immediately.
How to Store Asian Pork Meatballs
They are best when you eat them right away. If you need to store leftovers, store them in an airtight container and take it out of the fridge a little bit before eating. That way to reheat them, I just have to microwave for 30-45 seconds. You want to be sure not to re-heat them too much as it will make them tough.
How to Freeze Asian Pork Meatballs
If you plan on freezing them, do so before cooking. Form them into the balls and freeze. It's best to cook these right before serving so just thaw the meatballs and then cook.
Tips & Tricks
You can prep the meatballs ahead of time. I like to assemble them, form them into the meatballs and then freeze. However make sure to avoid cooking them first and then freezing them.
FAQs
Can I use ground chicken or beef?
You sure can, but the pork is more flavorful!!
Can I cook these asian pork meatballs on the stovetop?
Yes you can, I would suggest using a high sided skillet to avoid splatter and cooking them for about 12 minutes on med/high heat.
What else can you eat these with?
They go great on top of noodles, you can serve them as appetizers, you can use them in lettuce wraps etc!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Asian Pork Meatball Bowls
Ingredients
For the Meatballs
- ½ yellow onion finely chopped
- 6 cloves garlic minced
- 2 tablespoons ginger finely grated
- ½ teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 3 tablespoons panko bread crumbs
- 1 ¼ pound ground pork
- 4 tablespoons cilantro finely chopped
- 4 tablespoons chives finely chopped
For the Rice
- 2 cups jasmine rice
- 2 ½ cups water
- 1 cup coconut milk full fat
- 1 teaspoon kosher salt
- 1 whole lime zested and juiced
For the Sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ cup rice wine vinegar
- 4 cloves garlic finely chopped
- 2 tablespoons ginger finely grated
- 2 tablespoons sambal
For the Herb Topping
- 6 green onions thinly sliced
- ½ cup fresh cilantro leaves stems removed
- ½ cup fresh mint leaves stems removed
- ½ cup Thai basil leaves (or regular basil leaves) stems removed
- 1 red Fresno chili thinly sliced
Instructions
- Preheat the oven to 375 degrees and line a sheet pan with parchment paper
- In a large bowl combine all of the meatball ingredients, mixing the meat and everything else together well. Form the meat mixture into 16 meatballs and place them evenly spaced on the prepared sheet pan. Bake in the oven for 12 minutes.
- While the meatballs are baking whisk together the ingredients for the sauce and set aside. In another bowl, lightly toss together the Fresh Herb Salad ingredients and cook the rice
- Dish the rice into bowls and add a heap of the fresh herb salad, a spoonful of the sauce and a few meatballs and serve immediately.
For the Rice
- Combine the water, coconut milk, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed. Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
The meatballs had good flavor but the dish needed more texture. It was all soft on soft. The cucumbers and onions from the lab bowls might work well.
Wow, we loved this bowl of goodness! It is restaurant worthy. Already looking forward to making it again. Thank you so much!
Omg- never gave I raved so much at the table about how amazing something was that I cooked. Don’t worry Gaby I have gave you all the credit :). This is INCREDIBLE. We added it to our “staple meals” list. Yum yum yum!!
This was BY FAR THE BEST RECIPE I have come across! Wow . I have tried so many recipes and now I have found THE ONE. The only difference I made was I added grated onion (about 1/4 cup) because I didn’t have onion powder. Thanks!!! ❤️
We’ve made these a few times now and every time they come out insanely delicious. Even my one-year-old said “mmmm” tonight while stuffing meatballs in her mouth. Thank you for another great recipe, Gaby!
this is the one I have and it's on sale right now! https://bit.ly/3ETYmbe
I actually get excited when this is on my meal plan for the week. It’s so fresh, but comforting. Nothing particularly difficult about it either, but looks intricate and impressive. Love this.
Whole family LOVED this! Thinking of bringing this on a family trip ... could the meatballs be prepped ahead of time, refrigerated raw and cooked later?
Should you heat the sauce and then put over meatballs? Or keep sauce at room temperature.? Would it be good after you cook the meatballs in the oven to heat them in the sauce? I don’t see this in the recipe. Thanks
room temp!!