- 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).
Tips
Top with fried eggs and serve with Asian-style hot sauce and soy sauce.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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