- 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)
Directions
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).
Tip
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Nutrition Facts
- 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