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Store-Made Korean-Style Meatballs
carrot, cut into matchsticks or coarsely grated
rice wine vinegar, divided
jasmine rice, cooked according to package directions
toasted sesame seeds to garnish (optional)
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.
In large bowl, mix carrots, cabbage, remaining rice vinegar and salt. Let stand 10 min.
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.
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).
Nutrition Description: Per serving (1/4 of the recipe):
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