Pork Meatball Bowls with Sweet Chili Dressing
Delicious pork meatballs with asian flavours served in rice bowls with mango, burst tomatoes, cucumber, carrot, mint, basil and sweet chili dressing. An easy quick weeknight meal.
Ingredients
Meatballs
- 1 lb ground pork
- 1 egg
- 1/4 cup finely chopped cilantro
- 1 tbsp ginger, minced fine
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 serrano chili seeds, stems removed, chopped fine other chili can be use (birds eye would be good)
- 1/4 cup sugar this is to roll the meatballs in before baking
Sweet Chili Dressing
- 1/2 cup Thai sweet red chili sauce
- 2 tbsp fish sauce
- 2 1/2 tbsp fresh lime juice (from about 1 lime)
- 2 cloves garlic, minced
- 1 tbsp ginger, chopped fine
- 1/4 cup water
To serve
- cooked rice
- 1 quart cherry tomatoes
- sliced mango
- finely sliced cucumber
- finely chopped chili optional
- shaved carrots
- fresh mint
- fresh basil
Instructions
- Preheat your oven to 425F
- Place all your meatball ingredients into a bowl except for the sugar and mix well.
- Form into meatballs and roll in sugar. Place on a baking tray lined with parchment paper
- Bake for about 10 minutes and then turn the broiler on and broil for a couple minutes until browned.
- While these are baking, dump your cherry tomatoes whole into a dry pan. Let cook over medium turning every once and awhile until charred a little and burst (you will hear them popping). Set aside
- Serve the meatballs over hot rice with mango, tomatoes, cucumber, carrot, basil, mint, chili and drizzle dressing over to taste.
- Serve immediately.