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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!
Course Dinner
Cuisine Chinese
Keyword asian pork meatballs, meatballs, eggroll in a bowl, pork meatballs, chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 meatballs
Author Mary Smith {Mary's Whole Life}

Ingredients

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

  • 3/4 cup coconut aminos
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1/2 tsp Red Boat Fish Sauce
  • 1/2 tsp ground ginger
  • 1 tbsp honey omit for Whole30
  • 2 tsp arrowroot powder
  • 2 tbsp water

Garnish

  • diced green onion
  • sesame seeds

Instructions

  • 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!