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Servings:

Pork Meatball Rice Bowl with Rainbow Yogurt Slaw

This is a healthy and flavor-packed pork meatball rice bowl that comes together in no time! Lemon-spiked meatballs, nutty brown rice, and a delicious rainbow slaw with homemade yogurt dressing are guaranteed to blow you away.

Total Time

35min

5.0

1 Rating

Author: Steam & Bake

Servings:

Ingredients

Meatballs

•

1 lb

Ground Pork

or Ground Beef, Ground Chicken, Ground Turkey

•

1/2 cup

Breadcrumbs

•

Egg

•

2 Tbsp

Milk

•

1 tsp

Garlic Powder

•

1 Tbsp

Mediterranean Spices

•

Lemon , zested, juiced

Slaw

•

1 bag
(16 oz)

Coleslaw Mix

•

Large Red Apple

Dressing

•

1 cup

Natural Unflavored Yogurt

•

2 Tbsp

Apple Cider Vinegar

•

2 Tbsp

Olive Oil

•

1 tsp

Mediterranean Spices

For Serving

•

2 pckg
(8.5 oz)

Instant Brown Rice

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13-inch sheet pan with parchment paper.

Make the meatballs. In a large bowl, mix Ground Pork (1 lb) , Breadcrumbs (1/2 cup) , Egg (1) , Milk (2 Tbsp) , Garlic Powder (1 tsp) , Mediterranean Spices (1 Tbsp) , and Lemon (1) . Combine well with your hands, then form the mixture into 20 meatballs; each meatball will be about a Tbsp of the mixture.

Place the meatballs onto the parchment-lined sheet pan and cook until they’re golden and cooked through; approximately 18 minutes.

While the meatballs cook, assemble the rainbow slaw. Core the Red Apple (1) and cut it into matchsticks. Carefully toss with the Coleslaw Mix (1 bag) in a large bowl.

Make the dressing. Combine the Natural Unflavored Yogurt (1 cup) , Apple Cider Vinegar (2 Tbsp) , Olive Oil (2 Tbsp) , and Mediterranean Spices (1 tsp) in a lidded jar and shake well.

When the meatballs are cooked, heat the Instant Brown Rice (2 pckg) according to package directions.

Assemble by dividing the hot rice between 4 bowls and topping with the rainbow slaw and meatballs. Drizzle dressing over the slaw and serve immediately.

Author's Notes

To prepare this dish ahead of time, make and cook the meatballs and make the dressing. Refrigerate until needed, up to 3 days. When ready to serve, warm the meatballs and heat the packaged rice in the microwave. Cut the apple into matchsticks and mix with the coleslaw, then assemble and serve the bowls as per the instructions.

The meatballs can be cooked and frozen, in a sealed container or bag, for up to 2 months.

Nutrition Per Serving

CALORIES

1038

FAT

44.4 g

PROTEIN

33.0 g

CARBS

129.6 g