Thai Pork Meatball Power Bowl

Gather the family to help with chopping vegetables and then everyone can make their own tasty bowl.

Pork ribs
 

Cut: Ground Pork
Prep Time: 10 minutes

Cook Time: 30 minutes
Number of Servings: 6

 

Ingredient

Meatballs:

  • 1 lb (500 g) ground pork

  • 1 egg

  • 2 green onions, finely chopped

  • 2 cloves garlic, minced

  • 1 Tbsp (15 mL) fresh ginger, grated

  • 1 Tbsp (15 mL) red thai curry paste

  • 1 Tbsp (15 mL) fish sauce

  • 1/2 cup (125 mL) panko bread crumbs

  • 1/2 tsp (2 mL) salt

  • 1/4 tsp (1 mL) black pepper

Dressing:

  • 1/4 cup (60 mL) fresh lime juice

  • 2 tsp (10 mL) red chili, finely chopped

  • 2 Tbsp (30 mL) fresh ginger, peeled and finely chopped

  • 2 clove garlic, minced

  • 4 tsp (20 mL) fish sauce

  • 3 Tbsp (45 mL) sweet chili sauce

  • 3 Tbsp (45 mL) canola oil

Power Bowl:

  • 3 carrots, julienne

  • 2 cups (500 mL) chopped cucumber

  • 2 cups (500 mL) cherry tomatoes, halved

  • 1 small red onion, thinly sliced

  • 1 Jicama, peeled and cut into ⅛-inch (3 mm) strips

  • 2 cups (500 mL) broccoli florets

  • 2 large yellow bell pepper, sliced

  • 2 apples, cored and thinly sliced

  • 3 cups (750 mL) cooked barley

  • 1/2 cup (125 mL) pumpkin seeds, garnish (optional)

  • 6 wooden skewers

Directions

  1. Preheat oven to 375 F (190 C). Place parchment paper on a baking sheet.

  2. In a medium bowl, combine ground pork, egg, green onion, garlic, ginger, curry paste, fish sauce, panko bread crumbs, salt and pepper. Mix well. Form mixture into 1-inch (2.5 cm) meatballs and place on prepared baking sheet. Bake for about 30 minutes or until done.

  3. Make dressing: In a small bowl, whisk together lime juice, red chilies, ginger, garlic, fish sauce and sweet chili sauce. Gradually whisk in canola oil until dressing is combined. Set aside.

  4. Assemble the salad in six individual bowls by topping cooked barley with carrots, cucumber, tomatoes, red onion, jicama, broccoli, apple and pumpkin seeds. Drizzle with dressing.

  5. Thread 3-4 meatballs onto each skewer and place on bowls. Serve.

Nutritional Analysis

 

YIELD:

6 servings.
 

SERVING SIZE:

Per 2 cup (500 mL) serving.

Per Serving
Calories 550
Total Fat 20 g
Saturated Fat 3.5 g
Cholesterol 90 mg
Carbohydrates 62 g
Fiber 11 g
Sugars 16 g
Protein 35 g
Sodium 1160 mg
Potassium 1250 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Cut: Lean Ground, Method: Oven