Pork meatballs
1. Place rack in the centre of the oven. Preheat oven to 220 °C (425 °F). Line a baking sheet with a silicone baking mat or parchment paper.
2. In a large bowl, combine breadcrumbs, milk and egg. Let soak for 5 minutes. Add remaining ingredients except the green part of the green onions and dressing. Add pepper and mix well using your hands.
3. Shape meatballs using a 15 mL (1 tbsp.) ice cream scoop. Finish shaping meatballs with lightly oiled hands. Place on baking sheet. Use a brush to coat meatballs with 60 mL (¼ cup) of the dressing.
4. Bake for 20 minutes or until meatballs are cooked through and golden brown.
Bowls
5. Divide rice, edamame, cucumbers and avocado between the bowls. Drizzle with remaining dressing. Add meatballs. Sprinkle with cilantro, the green part of the green onions, and peanuts. Serve with lime wedges.
Note
To get 600 g (4 cups) of cooked Calrose rice, you need 325 g (1 ½ cups) of uncooked rice.
J.L.Kraft
Pure Miso Lime Ginger Dressing