Asian Chicken Meatball Bowls
These Asian Chicken Meatball Bowls combine juicy baked meatballs, a sweet and spicy gochujang sauce, sautéed veggies and rice for an easy, high-protein meal!
Servings: 4
Ingredients
- 1 cup uncooked brown or white jasmine rice
For the meatballs:
- 1 lb ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic, pressed
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 green onions, finely chopped (whites and greens)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For the sauce:
- ¼ cup soy sauce
- ½ cup water
- 1 tablespoon freshly grated ginger
- 2 tablespoon gochujang paste
- 1 tablespoon sesame oil
- 2 tablespoon honey
- 2 cloves garlic, pressed
- 2 teaspoon cornstarch
For the bowls:
- 1 tablespoon sesame oil
- 340 grams coleslaw mix (or about 4 cups shredded cabbage and carrots)
- 1 tablespoon sesame seeds
- ⅓ cup raw cashews, chopped
- 2 green onions, thinly sliced
Instructions
- Cook the rice according to the package directions.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add all the meatball ingredients to a large bowl and mix with your hands until just combined. Roll into about 20 meatballs (about 1 ½ tablespoon each) and place them on the baking sheet.
- Bake for 15 to 18 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F.
- While the meatballs bake, make the sauce. Add the soy sauce, water, ginger, gochujang, sesame oil, honey, garlic and cornstarch to a glass measuring cup and whisk to combine. Set aside.
- In a large skillet, heat the sesame oil over medium-high heat. Add the coleslaw mix and sauté for 3 to 5 minutes, until slightly softened but still a little crunchy.
- To thicken the sauce- create a well in the center of the coleslaw mix, pour your sauce, bring to a simmer over medium heat and cook, stirring often, for 2 to 3 minutes until thickened. Once thick, mix in the coleslaw mix.
- Add the baked meatballs to the saucepan along with the sesame seeds and toss to coat, saving a little sauce to drizzle on top if you like.
- To serve, divide the rice, slaw and meatballs between 4 bowls. Drizzle with extra sauce and top with the toasted cashews and sliced green onions. Or, for meal prep, portion everything into 4 containers and store in the fridge.
Notes
- I like using a small cookie scoop to easily scoop the meatballs onto a baking tray.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1bowl (about 5 meatballs) | Calories: 614kcal | Carbohydrates: 66g | Protein: 32g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1373mg | Potassium: 1034mg | Fiber: 4g | Sugar: 14g | Vitamin A: 316IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 4mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
