Sweet Chili Glazed Pork Meatball Bowls

• 1 lb ground pork
• 1/4 cup panko breadcrumbs
• 1 egg
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1/2 cup sweet chili sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 4 cups mixed greens
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine ground pork, panko, egg, soy sauce, garlic, and pepper. Form into 1-inch balls.
3. 3 Bake on a parchment-lined sheet for 15 minutes.
4. 4 Whisk together sweet chili sauce, honey, and rice vinegar in a small pot. Simmer until slightly thickened.
5. 5 Toss meatballs in glaze for 2-3 minutes. Return to oven for 5 more minutes.
6. 6 Assemble bowls with greens, sliced bell pepper, carrot, and top with meatballs.
7. 7 Garnish with green onions.

Equipment

• Baking sheet
• Mixing bowl
• Whisk

Variations

• Use ground chicken for a leaner option.
• Add diced pineapple for a tropical twist.

Substitutions

• Substitute panko breadcrumbs with almond flour for a gluten-free option.
• Use coconut aminos instead of soy sauce for a paleo version.

Pairings

• Steamed jasmine rice
• Fresh spring rolls

Nutrition

Tips

• For a crispier meatball, broil for the last 2 minutes, watching closely to avoid burning.
• Add crushed peanuts for extra crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Pair with steamed jasmine rice for a heartier meal.
• Serve with a side of fresh spring rolls.

FAQ