Asian Meatballs

Asian Meatball Bowl with Cauliflower Rice

Since starting the FASTer Way to Fat Loss, I’ve hopped aboard of #thatbowllife. Bowls are a great way to get all your proteins, veggies and carbs into one delicious dish, and they make fabulous leftovers! Planning and prepping your meals is the key to success in any clean eating regiment. This Asian meatball recipe is really easy to prep, as it only has a handful of ingredients and takes less than 15 minutes to actually cook. These Asian meatballs save really well in the fridge and reheat wonderfully throughout the week. You really can’t ask for a better weekday dish than this Asian Meatball power bowl with cauliflower rice! If you make it, tag @thesouthernsource on social media!

How to Make Asian Meatballs

1 lb ground pork or turkey (I use turkey most of the time)
3 cloves of garlic (minced)
2 scallions (cut and separate the white part from the green)
1 tablespoon freshly grated ginger
1/4 Panko breadcrumbs
Salt and pepper

NOTE: Put the white parts of the scallions into the meatball mixture and set the other green ends aside. You can garnish with them after cooking.

Along with white scallions, add all other ingredients into bowl with raw turkey. Use hands to mix.

NOTE: The light touch of your hands incorporates all of the ingredients without crushing the meat. You don’t want to over-mix into a paste–full pieces of ground meat should still be visible. This helps make them juicier!

Heat 1/4 inch oil over medium-high heat in frying pan

While pan is heating up, form mixture into 1-inch balls.

Sear the outside of the meatballs to get that beautiful brown edge on all sides. Reduce heat to medium and cook 5-8 minutes turning often, or until cooked through to 165 degrees.

Soy Glaze

For the sauce, you can buy any teriyaki sauce at the store. I love the Soyaki sauce from Trader Joe’s.

Just add 1/2 cup of sauce during the last 5 minutes of cooking and let reduce and thicken.

Add Veggies and Cauliflower Rice

Saute veggies and cauliflower rice in a separate pan, and season with salt and pepper. You can add veggies like zucchini, carrot, squash, bok choy, etc.

Finally, serve meatballs over rice and garnish with scallions and sesame seeds. ENJOY!

I adapted this Asian meatball recipe from an old Blue Apron recipe box we received last year. We LOVED it so much I have kept the recipe card and continue to make it! Read more about my experience with Blue Apron and meal delivery services here. Highly recommend trying it!