Asian-Style Meatballs with Baked Rice
15Prep Time Minutes
45Total Time Minutes
5Number of Ingredients
2 cups instant white rice, uncooked
1 can (14 oz each) La Choy® Chop Suey Vegetables, drained
1-1/2 cups water
1 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade, divided
1 pound lean ground pork
1/4 cup dry unseasoned bread crumbs
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||1 g||4%|
|Vitamin C||7 mg||11%|
|Vitamin A||154 iu||3%|
Preheat oven to 375°F. Combine rice, vegetables, water and 3/4 cup stir fry sauce in 11x7-inch or shallow 2-quart baking dish; set aside.
Combine pork, remaining 1/4 cup stir fry sauce and bread crumbs in medium bowl. Divide pork mixture into 18 portions; shape into 1-inch balls. Place meatballs on top of rice mixture (meatballs will sink slightly).
Cover and bake 30 minutes or until meatballs are cooked through (160°F).