Asian Pork Meatball Bowls - What's Gaby Cooking (2024)

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.

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

• 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.

Can I prep meatballs ahead of time?

You can! 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.

Can I reheat these?

They are best when you eat them right away. If you need to reheat them, I just do it for 30-45 seconds in the microwave. You want to be sure not to re-heat them too much as it will make them tough.

Can I freeze these?

Yes! See the note above about forming them into the balls and then freezing. It’s best to cook these right before serving so just thaw the meatballs and then cook.