Asian-Style Meatballs with Baked Rice
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 30 mg | 3% |
Carbohydrate | 44 g | 15% |
Cholesterol | 48 mg | 16% |
Total Fat | 8 g | 12% |
Iron | 3 mg | 17% |
Calories | 332 kcal | 17% |
Sodium | 717 mg | 30% |
Protein | 17 g | 35% |
Saturated Fat | 3 g | 13% |
Sugars | 11 g | 1% |
Vitamin C | 7 mg | 11% |
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).
Asian-Style Meatballs with Baked Rice