Korean-Style Meatball & Rice Bowl

  • Prep Time 10 min
  • Total Time 30
  • Serves: 4

Ingredients

  • 1 pkg Store-Made Korean-Style Meatballs 280 g
  • 1 carrot, cut into matchsticks or coarsely grated
  • 1 cup shredded cabbage 250 mL
  • 1/2 cup rice wine vinegar, divided 125 mL
  • 1/4 tsp salt 1 mL
  • 2 tbsp hoisin sauce 30 mL
  • 2 tbsp honey 30 mL
  • 1 cup jasmine rice, cooked according to package directions 250 mL
  • 4 cups baby spinach 1 L
  • toasted sesame seeds to garnish (optional)

Directions

  • Step 1

    Cook meatballs in large baking dish, according to oven temperature and time on package. Meanwhile, in small bowl, heat hoisin, honey and 2 tbsp (30 mL) vinegar in microwave until hot. Set aside.

  • Step 2

    In large bowl, mix carrots, cabbage, remaining rice vinegar and salt. Let stand 10 min.

  • Step 3

    When meatballs are cooked, add hoisin mixture to dish and mix with meatballs to coat. Add spinach to baking dish and stir to lightly wilt.

  • Step 4

    Divide cooked rice among 4 serving bowls. Top with carrot mixture (let excess liquid drain off before placing on rice), meatballs and wilted spinach. Garnish with toasted sesame seeds (if using).

Tip

Top with fried eggs and serve with Asian-style hot sauce and soy sauce.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 410
  • Fat 7 g
  • Saturated Fat 2.5 g
  • Carbs 67 g
  • Sugar 15 g
  • Protein 19 g
  • Cholesterol 35 mg
  • Fibre 3 g
  • Sodium 630 mg