Description
These fish sauce glazed pork meatballs are quick and easy for a weeknight dinner and pair perfectly with rice and veggies.
Ingredients
Units
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For the rice:
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsps
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
For the pork meatballs
- 1 lb ground pork
- 1 1/2 tbsps fish sauce
- 2 cloves garlic, minced
- 1/2 tsp freshly grated ginger
- 1 tbsp coconut sugar
- 1 tsp Chinese five spice
- zest from 1/2 lime
- 1 tbsp avocado oil (or other neutral oil)
For the bowls:
- 1 large cucumber, sliced on the bias
- 2 large carrots, shredded
- 1/2 cup Thai basil, torn
- 1/3 cup chopped roasted and salted peanuts
- lime wedges, for garnish
Instructions
For the rice:
- In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.
For the meatballs:
- Preheat the oven to 400℉.
- In a large bowl, combine the pork with all other ingredients from the fish sauce through to the lime zest (omitting the oil). Mix gently to combine and form into golf ball sized balls.
- Heat a large cast iron skillet over medium heat and add the avocado oil. Once hot, add the meatballs and sear on each side for about two minutes, working in batches if needed.
- Transfer to the oven and bake for ten to 12 minutes, or until cooked through.
To assemble:
- Divide the rice into bowls and top with the meatballs, cucumber, carrots, Thai basil, peanuts and lime wedges. Enjoy!
Equipment
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