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Simple ingredients.
Just like homemade.
Pure J.L. Kraft®
Pure J.L. KRAFT® is made with no artificial flavours, colours or preservatives. Pure J.L. KRAFT® Dressing & Marinade is proudly prepared in Canada and is available in a variety of unique restaurant-inspired flavours.
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Miso-Ginger Glazed Pork Meatball Bowls
Preparation: 35 minutes · Cooking: 20 minutes · Servings 4
Pork Meatballs
- ¾ cup (60 g) panko breadcrumbs
- ½ cup (125 ml) milk
- 1 egg
- 1 ½ lb (675 g) lean ground pork
- ¼ cup (10 g) cilantro, finely chopped
- 2 green onions, thinly sliced, white and green parts separated
- ½ tsp salt
- ½ cup (125 ml) Pure J.L. KRAFT® Miso Lime Ginger Dressing & Marinade
Bowls
- 4 cups (600 g) cooked Calrose rice (sushi rice) (see note)
- 1 ½ cups (220 g) frozen shelled edamame, blanched for 1 minute
- 4 Lebanese cucumbers, thinly sliced into rounds
- 1 ripe avocado, sliced
- ¼ cup (10 g) cilantro leaves
- ¼ cup (40 g) roasted peanuts, chopped
- Lime wedges, for serving (optional)
Note
- To obtain 4 cups (600 g) cooked Calrose rice, you will have to cook 1 ½ cups (325 g) raw rice.
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the panko, milk and egg. Let soak for 5 minutes. Add the remaining ingredients except for the green parts of the green onions and the dressing. Season with pepper and mix well with your hands.
- Using a 1-tbsp (15 ml) ice cream scoop, shape the meat mixture into balls. Finish rolling the meatballs with lightly oiled hands. Place them on the baking sheet. Using a pastry brush, cover the meatballs with ¼ cup (60 ml) of the dressing.
- Bake for 20 minutes or until the meatballs are cooked through and golden.
- Divide the rice, edamame, cucumbers and avocado among four bowls. Drizzle with the remaining dressing. Top with the meatballs. Sprinkle with the cilantro, green parts of the green onions and peanuts. Serve with lime wedges.
