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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 pkg
Store-Made Korean-Style Meatballs
280 g
1
carrot, cut into matchsticks or coarsely grated
1 cup
shredded cabbage
250 mL
1/2 cup
rice wine vinegar, divided
125 mL
1/4 tsp
salt
1 mL
2 tbsp
hoisin sauce
30 mL
2 tbsp
honey
30 mL
1 cup
jasmine rice, cooked according to package directions
250 mL
4 cups
baby spinach
1 L
toasted sesame seeds to garnish (optional)

Method

Step 1
Cook meatballs in large baking dish, according to oven temperature and time on package. Meanwhile, in small bowl, heat hoisin, honey and 2 tbsp (30 mL) vinegar in microwave until hot. Set aside.
Step 2
In large bowl, mix carrots, cabbage, remaining rice vinegar and salt. Let stand 10 min.
Step 3
When meatballs are cooked, add hoisin mixture to dish and mix with meatballs to coat. Add spinach to baking dish and stir to lightly wilt.
Step 4
Divide cooked rice among 4 serving bowls. Top with carrot mixture (let excess liquid drain off before placing on rice), meatballs and wilted spinach. Garnish with toasted sesame seeds (if using).

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
410
Fat:
7 g
Saturated Fat:
2 g
Carbs:
67 g
Fibre:
3 g
Sugar:
15 g
Cholesterol:
35 mg
Protein:
19 g
Sodium:
630 mg