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.
I halved the sambal and that was plenty spicy for me. The herb topping was so fresh and tasty.
I didn't think this would be a kid friendly meal but made it anyway - low and behold my 3 and 5 year old INHALED the meatballs and rice with sauce. Like, I had to cut them off. The herb salad was my favorite part - so fresh. Keeper for sure and next time I'll double the recipe. Thank you!
This was pretty good - I adjusted the amounts in the sauce and used less garlic. I think you need to play around of it to suit your taste. Meat balls were really good! I liked cooking the rice in coconut milk. Nice flavor. Love all your recipes!
Shelley
This was so delicious! My boyfriend loved it. It’s a new staple in our household. Sooo yummy!
I loved this recipe! I made a few modifications based on what I had available. Replaced pork with ground chicken and swapped the jasmine rice for cauliflower rice. I followed the recipe exactly as wrote with my two ingredient swaps and it was DELICIOUS! Even my 6 and 4 year old daughters gobbled it up (hence why I sneak in cauliflower every chance I get!). Will definitely make this again - thank you!
Great idea Bree! I was thinking about making it with cauliflower rice. Did you add the coconut milk and lime to the cauliflower? I have some frozen cauliflower rice that I’d like to use.
Gaby,
I made this recipe yesterday for my work lunches. OMG, I just ate it and it is one of the best things I ever tasted. The meatballs were so tender and the sauce was delicious. I used brown jasmine rice and added a little more garlic chili paste because I like things extra spicy! I already shared this recipe with friends after I posted it on FB!
Thank you!
Hi Gaby! Any substitutions for the Fresno chili? We have habanero and jalapeño and that’s it at my grocery store. Should I add some red pepper flakes!
ya just use red pepper flakes!!
for prepping ahead and using for work or school lunches - do you eat it room temp? And do you put everything in the same container, or does it get mushy/soggy if you do that?
I portion out the rice, sauce and meatballs on Sunday and add the herb salad after I reheat!!
This. was. AMAZING. My husband and I grew up in Asia, and always have a special eye out for an interesting Asian recipe and this one measured up on all fronts: very flavorful, due to the fresh ginger, garlic and onions, delicious rice courtesy of the coconut milk and grated and juiced lime, fresh thanks to all the fresh herbs and chili, and the pork meatballs were firm on the outside and deliciously tender on the inside - even a feast for the eyes! We will travel to Vietnam in six weeks for our 30th wedding anniversary, and this could not have been a more fitting preamble. Thank you, Gabi!!
How can I make the coconut rice in a rice cooker? Would love to keep the flavor and reduce the work
same deal - put all the ingredients into the rice cooked minus the lime and cook until done. Add lime once cooked, fluff and serve!
In my Instant Pot pressure cooker I reduced the water by 1 cup and it was perfect.
Saw this this morning, made it this evening. Super yummers. Thanks
Hello,
Can I use different meat?
I'm not a big pork fan. Thanks
Chicken or Turkey!
The list of ingredients for the rice do not include sugar but the directions call for sugar as one of the ingredients for cooking the rice. ?
no sugar!!!
Looks amazing! Help! I have a question.. In the past I've tried to double the delicious coconut lime rice and it comes out mushy? If I make it exactly like your recipe, it's wonderful. But sometimes a girl needs more rice. What should I do differently to prevent the mush?
do you make it in a rice cooker?
A touch of fish sauce in the meat balls, which I do with my own version make this next level.
Hi Gaby
Wonderful sight.
I'm looking for recipe to make a Sweet & Sour Sauce.
Like the one that has a delicious "tang" to it in Chinese restaurants.
recipes I find on the web do not do it.
I asked the owner of a Chinese restaurant near me. He said there
is a secret something they add, but would not tell me!
Can you help please?
Peter
Hey Peter! I don't have one on the site at the moment! Maybe sometime in the future!
you do you!!! full support!