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This recipe is easy

Meatball and pickled vegetable poke bowl

15 minutes Cook time 40 minutes Prep time 4 servings

Ingredients

Meatball

Picked vegetable

Poke bowl

Optional, for more flavors, serve with maple syrup poke sauce

Preparation

In The Oven

Meatball

  1. Place rack in the top third of oven. Preheat oven to 450°F (230°C).
  2. In a bowl, combine all ingredients except oil. Season generously. Using your hands, shape into meatballs using approximately 1 tbsp. (15 ml) of meat mixture for each. Arrange on a parchment-lined baking sheet. Oil meatballs. Bake for 12–14 minutes, turning meatballs halfway through, until cooked and lightly browned. Remove baking sheet from oven. Turn on oven broiler.

Poke bowl

  1. Meanwhile, in another large bowl, whisk vinegar, syrup and sesame oil. Season with salt. Add selected vegetables. Stir to combine and season to taste. Let marinate for at least 10 minutes, stirring a few times.
  2. Divide hot rice between 4 large bowls. Divide marinated vegetables with brine and meatballs between bowls. Top each bowl with green onions, nori and fresh herbs. Drizzle with spicy mayonnaise to taste. .

Maple syrup poke sauce

  1. In a large bowl, mix the miso paste, hoisin sauce, syrup and vinegar. Pepper. Add the meatballs to the bowl and toss well to coat. Return the meatballs to the baking sheet and grill for 1 to 2 minutes or until the meatballs are well coated. Remove the baking sheet from the oven and immediately sprinkle the balls with sesame seeds. Keep warm.

Nutritional value per serving

  • 644 calories
  • 32 g of proteins
  • 22 g of fat
  • 78 g of carbohydrates
  • 2 g of fibres
  • 8 g of sugar
  • 262 mg of sodium
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