These Asian Pork Meatball Bowls are packed with umami flavor! The tender pork meatballs are drizzled with a sticky, slightly sweet glaze and served over a delicious fried “rice”. This entire meal comes together in less than 30 minutes!

I love a good fake-out takeout meal, and this one may be on top of my list after trying it out this week! The ingredient list may look long, but I bet you already have most of the spices and sauce ingredients in your pantry. There are a couple different moving parts involved here, but I promise this meal comes together quickly. I’ve tried to write out the instructions in the most efficient, multi-tasking way possible 🙂

What Ingredients do I need to make these Asian Pork Meatball Bowls?

Chances are you already have a lot of this in your freezer and pantry! You can also serve the meatballs over rice noodles, regular rice, or anything else that you want! I get a lot of my pantry staples at Thrive Market (all linked below) – it’s a great way to save on everyday healthier items. Think Whole Foods meets Costco!

  • Ground Pork – I love to get my ground pork from Butcher Box. It is Heritage-breed and humanely raised. I love knowing I’m getting the highest quality meat (and the fact that it gets delivered to your doorstep is also a plus) from them! You can use this link to get a special deal with your first box 🙂 And pause or cancel anytime!
  • Almond Flour – I like to get a big bag of certified gluten free almond flour at Costco, or on Thrive Market.
  • Coconut aminos – this is a gluten free/Whole30 friendly soy sauce replacement. It is slightly sweet and delicious when used in Asian-inspired dishes.
  • Rice vinegar – also sold in most stores!
  • Toasted sesame oil – I absolutely love the flavor of this! you can also use regular sesame oil if it’s all you can find.
  • Red Boat Fish Sauce – you can substitute salt if you can’t find this, but I think it adds amazing flavor to Asian dishes. It can be found in most stores!
  • Honey – omit this for Whole30. I love the sweetness this adds to the sauce!
  • Arrowroot Powder – This acts as a Whole30 and paleo approved thickener. It’s a great substitute for corn starch!

Stocking up on these essentials and having them on hand makes it really easy to whip together a fun, quick Asian inspired meal any night of the week!

You can also use ground turkey, chicken, or beef to make these meatballs.

Can I make these into an appetizer?

You sure can! Double the meatball and sauce portion of this recipe and you’ve got yourself a great Super Bowl appetizer this weekend!

Looking for some other fun Whole30 meatball recipes? Check out my Whole30 Meatball Stroganoff or Oven Baked Prosciutto Meatballs!

Ok, let’s get cookin’!

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Asian Pork Meatball Bowls (Whole30, Paleo)

A delicious combination of pork meatballs topped with a sticky glaze served over fried "rice". The perfect weeknight meal!
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Asian Pork Meatballs

  • 1 lb ground pork , I like Butcher Box
  • 1 egg
  • ¼ cup almond flour
  • 1 tbsp coconut aminos, 1
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp crushed red pepper

Fried "Rice"

  • 2 tbsp sesame oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 12 oz bag frozen cauliflower rice, pound on it so there are no large chunks!
  • 1 bag coleslaw mix , (green cabbage, purple cabbage, carrots)
  • ¼ cup coconut aminos
  • ½ tsp sea salt, more or less to taste

Sticky Sauce


  • diced green onion
  • sesame seeds


  • Preheat your oven to 400. Line a rimmed baking sheet with parchment paper. Combine all of the meatball ingredients in a large bowl and mix well using your hands. Form into 2 inch meatballs. You should have 12 total per lb of pork. Place the balls on the baking sheet, and bake for 20 minutes.
  • Meanwhile, gather your fried "rice" ingredients. Heat a large skillet over medium high heat and add in the onion and garlic. Saute for 2-3 minutes until fragrant. Add in the frozen cauliflower rice, coleslaw mix, coconut aminos, and salt. Stir to combine. Cover and let it cook, stirring occasionally, for 5-7 minutes.
  • While the fried "rice" is cooking, add all of the sticky sauce ingredients (except for the arrowroot/water mixture) to a small saucepan. Mix the arrowroot powder and water together in another small bowl. Bring the sauce ingredients to a boil, then whisk in the arrowroot slurry mixture. Keep whisking for approximately 1 minute until thickened. Set aside until you're ready to use it.
  • Take the meatballs out of the oven and serve them over the fried "rice" with the sauce spooned over top. Add green onions and sesame seeds, if desired!


You can also make these using ground chicken or ground turkey!


Serving: 1meatball, Calories: 188kcal, Carbohydrates: 10g, Protein: 8g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 729mg, Potassium: 196mg, Fiber: 1g, Sugar: 3g, Vitamin A: 84IU, Vitamin C: 15mg, Calcium: 31mg, Iron: 1mg