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
  • 1/4 cup almond flour
  • 1 tbsp coconut aminos, 1
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp crushed red pepper

Fried "Rice"

  • 2 tbsp sesame oil
  • 1/2 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)
  • 1/4 cup coconut aminos
  • 1/2 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!