Feb 12, 2024

Asian Pork Meatballs over Coconut Rice

Spice up dinner with these flavorful Asian Pork Meatballs served over creamy coconut rice. This easy and delicious recipe is sure to be a family favorite!
Overhead view of Asian pork meatballs over creamy coconut rice in a white dinner bowl, garnished with chives.

Asian Pork Meatballs Ingredients

These flavorful meatballs are made from ground pork mixed with crushed pork rinds, egg, cilantro, garlic, ginger, salt, and pepper. The result is a tender and juicy texture that's both delicious and satisfying.
  • Ground Pork - Ground pork is a versatile and flavorful choice for these Asian pork meatballs, contributing to their taste and texture. You may substitute other ground meats such as ground beef or chicken if you prefer, but the ground pork is more authentic to this recipe.
  • Pork Rinds - Pork rinds actually help to retain moisture in the meatballs. As they cook, the pork rinds release fat, which keeps the meatballs juicy. Don't worry, you won't taste the pork rinds, but you will notice how tender and juicy these pork meatballs are! The pork rinds also make this meatball recipe gluten-free! If you prefer, you may substitute the pork rinds with bread crumbs, however, the texture will be more dry.
  • Egg - Egg acts as a binder, helping to hold the meatball mixture together. This is important for keeping the meatballs from falling apart during cooking.
  • Cilantro - Cilantro has a unique, citrusy flavor that adds a refreshing taste to the meatballs. It helps to balance out the richness of the pork and other ingredients.
  • Garlic - Garlic has a strong, pungent flavor that adds depth and complexity to the meatballs. It enhances the overall taste of the dish. Additionally, garlic is a common ingredient in many Asian cuisines, so using it in pork meatballs helps to maintain the traditional flavor profile of the dish.
  • Ginger - Like garlic, ginger is also a traditional ingredient in Asian cuisines. Additionally, Ginger has a warm, spicy-sweet flavor that adds a distinctive taste to the meatballs. It enhances the overall flavor profile of the dish.
  • Salt and pepper - Salt and pepper play important roles in seasoning the meatballs, ensuring they are flavorful and well-balanced.

How to Make the Asian Pork Meatball Recipe

  • Mix - In a large bowl, combine the pork rinds with the egg and add in the cilantro, garlic, ginger, salt, and pepper. Once that is all mixed well, add the ground pork and mix it up. TIP: Put on a glove and mix this in by hand to ensure it is evenly mixed
  • Shape - Using a tablespoon, scoop out a heaping tablespoon of the ground pork mixture and roll between your hands to shape into a meatball. Continue until all the pork meatballs are formed.
  • Bake or Air Fry - Bake in a 425 degree oven for about 15 mintues or Air Fry at 400 degrees for about 7-8 minutes. The meatballs should be 160 degrees F. when temped with an instant read thermometer inserted in the thickest part of the meatball. You could also pan fry the meatballs if you like.
Side view of Asian pork meatballs over creamy coconut rice in a white dinner bowl, garnished with chives.

How to Make the Asian Inspired Sauce

I can't emphasize enough how amazing this sauce is y'all. It is so good, I get tempted to just slurp it up with a straw! I'm not even kidding!

Just looking at the photos has me craving it again. It is definitely going on the menu this week, because I have to have it! It's so good, no one will ever guess how easy it is to make. Seriously!

I'm sharing with you two different ways to make this sauce, because the very easy way uses an ingredient some of you have told me you aren't able to find. Therefore, I am sharing a second option that takes a little bit longer, but uses common ingredients you might already have in your pantry.

Alessi Coconut Reduction sauce

Sauce Ingredients

  • Alessi Coconut Balsamic Reduction - This ingredient can be a challenge to find, but you can order it from Alessi. Click: White Balsamic Coconut Reduction on Amazon.
  • Soy Sauce - Soy sauce is a traditional Asian ingredient that adds a rich, savory, and umami flavor to the sauce, enhancing the overall taste of the dish.
  • Red Chile Pepper - Red chili peppers add spiciness and heat to the sauce. If you aren't able to find a fresh red chile pepper, I recommend using 1/2 teaspoon of red pepper flakes.
  • Ginger - Fresh Ginger adds a warm, spicy-sweet flavor that adds a distinctive and traditional taste to the sauce. TIP: Freeze your fresh ginger before grating. Frozen ginger is so much easier to grate. Use a microplane to grate the frozen ginger.

Sauce Instructions

  1. Combine all of the sauce ingredients in a small saucepan and heat through. Give it a taste and adjust the seasonings to your liking. It's that easy!

Alternative Asian Sauce Recipe

If you aren't able to find the Alessi Coconut Reduction, there is another option for making this sauce. The ingredients you'll need are as follows:
  • 1/2 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup brown sugar
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
Instructions
  1. Combine all of the ingredients in a small saucepan and bring to a gentle boil over mid-high heat, stirring.
  2. Reduce heat to medium and continue cooking, stirring often, until mixture starts to thicken and is reduced by half. This will take about 15-20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy.
Asian Pork Meatballs over Coconut Rice

Coconut Rice Ingredients

  • Basmati Rice - I prefer using Basmati rice as I really like the flavor, however, you can easily substitute with another rice such as jasmine rice.
  • Unsweetened coconut milk - For best results use full-fat coconut milk. You can use light coconut milk, but the flavor will not be as rich.
  • Coarse Kosher salt - I typically use coarse kosher salt in my cooking as larger grains of salt adhere better to food, providing a more intense and even distribution of saltiness.

How to Make Coconut Rice

  1. Rinse - Rinse and drain rice in cold water. Rinsing rice can help prevent the grains from sticking together during cooking, resulting in a fluffier texture.
  2. Boil - Place 2 cups rice in a skillet with 1 1/2 cups water, 1 can unsweetened coconut milk, and kosher salt. Bring to a boil over high heat, stir and reduce heat to mid-low.
  3. Cover - Cover with a tight fitting lid and simmer for 15 minutes or until most of the liquid is absorbed. When most of the liquid is absorbed, remove from heat and let stand, covered, for 10 minutes.
  4. Fluff - Remove cover and fluff with a fork to serve.
You might also like my recipe for Cilantro Lime Coconut Rice

Recipe Prep Tips

  • Gather all of your ingredients to have them handy. This recipe moves along quickly.
  • Start the coconut rice first. I recommend rinsing the rice first for best results, and also making the rice in a skillet with a lid.
  • Once the coconut rice is going, mix the meatballs and get them in the oven.
  • While the coconut rice and meatballs are cooking, it's a good time to make the sauce. I heat the sauce in a saucepan on the stove, but you can also measure it out and heat it in the microwave if you like.
  • When the rice has absorbed most of the liquid, remove it from the heat and let it sit, still covered, for 10 minutes. Then fluff with a fork and serve with the meatballs coated in sauce.
  • Garnish with freshly chopped cilantro, sesame seeds, and chives or green onions. Enjoy!

How to Store Leftovers

Leftover Asian Pork Meatballs over Coconut Rice makes a great lunch the next day, so if you have leftovers, consider yourself fortunate!! Here's how to store them:
  1. Cool Down: Allow the meatballs and rice to cool to room temperature before storing in an airtight container.
  2. Refrigerate: Place the leftovers in the fridge within 2 hours of cooking. Store them in the refrigerator for up to 3-4 days.
  3. Freeze (optional): If you want to store the leftovers for a longer period, you can freeze them. Place the meatballs and rice in separate airtight containers or freezer bags. Label them with the date and store them in the freezer for up to 3 months.
  4. Reheat: When ready to eat, reheat the meatballs and rice in the microwave or on the stovetop until heated through. Add a little water or broth to the rice before reheating to prevent it from drying out.
  5. Serve: Serve the reheated meatballs and rice hot, and enjoy your delicious meal again!

More delicious meatball recipes

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Asian Pork Meatballs over Coconut Rice

Asian Pork Meatballs over Coconut Rice

Yield: 6
Author: Life Tastes Good
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Spice up dinner with these flavorful Asian pork meatballs served over creamy coconut rice. This easy and recipe is sure to be a family favorite!

Ingredients

Coconut Rice
  • 2 cups Basmati Rice, rinsed until water runs clear
  • 1 1/2 cups water
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1 teaspoon kosher salt
Asian Pork Meatballs
  • 1 pound ground pork
  • 1/4 cup pork rinds, crushed
  • 1 large egg
  • 2 tablespoons cilantro, chopped fresh
  • 1 tablespoon garlic, minced fresh
  • 1/2 tablespoon ginger, grated fresh
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly cracked
  • Chives, chopped for garnish
  • Cilantro, chopped for garnish
Asian Inspired Sauce
  • 1/2 cup Alessi Coconut Reduction (see notes)
  • 1 tablespoon soy sauce
  • 1 red chile pepper, seeded and minced (see notes)
  • 1 teaspoon ginger, grated
  • 1/4 teaspoon kosher salt
Asian Inspired Sauce Recipe Using Common Ingredients
  • 1/2 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 1 cup brown sugar
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt

Instructions

Coconut Rice
  1. Rinse and drain rice in cold water.
  2. Place 2 cups rice in a skillet with 1 1/2 cups water, 1 can unsweetened coconut milk, and 1 teaspoon kosher salt. Bring to a boil over high heat, stir and reduce heat to mid-low.
  3. Cover with a tight fitting lid and simmer for 15 minutes or until most of the liquid is absorbed.
  4. When most of the liquid is absorbed, remove from heat and let stand, covered, for 10 minutes.
  5. Remove cover and fluff with a fork to serve.
Asian Pork Meatballs
  1. Preheat oven to 425 degrees F. and line a baking sheet with foil and top with a baking rack (see notes). Lightly grease the baking rack.
  2. Combine 1/4 cup pork rinds, 1 large egg, 2 tablespoons cilantro, 1 tablespoon garlic, 1/2 tablespoon grated ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper in a large bowl. Mix together well and then add the ground pork.
  3. Mix the pork mixture well to combine and then form into meatballs. I use a medium size scoop to get them uniform in size. Place them on the greased rack or a lightly greased baking sheet and bake in the pre-heated oven for about 15 minutes or until cooked through to 160°F. Cooking time will vary depending on the size of your meatballs.
Asian Inspired Sauce
  1. In a small saucepan, combine 1/2 cup Alessi Coconut Reduction, 1 tablespoon soy sauce, 1 tablespoon minced red chile pepper, 1 teaspoon fresh grated ginger, and 1/4 teaspoon kosher salt. Give it a taste and adjust the seasonings as needed. Cook until the sauce is just heated through.
  2. Toss the sauce with the meatballs and garnish with chives and cilantro.
Assemble
  1. To assemble the bowls, divide the coconut rice between 4-6 bowls and top each with 3-4 saucy meatballs. Garnish with freshly chopped chives and cilantro and serve with any remaining sauce. Enjoy!
Asian Inspired Sauce Recipe Using Common Ingredients
  1. Combine all of the ingredients in a small saucepan and bring to a gentle boil over mid-high heat, stirring.
  2. Reduce heat to medium and continue cooking, stirring often, until mixture starts to thicken and is reduced by half. This will take about 15-20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy.

Notes

Sauce:

  1. If you are unable to find the Alessi Coconut Reduction, I provided an alternative sauce recipe that uses common ingredients. The two recipes have a very similar flavor profile.
  2. You may sub 1/2 teaspoon of red pepper flakes for the chile pepper.


Meatballs:

  1. When baking in the oven, I prefer to bake the meatballs on a wire rack, but you can bake them right on the foil lined baking sheet. Just be sure to lightly grease it first.
  2. These meatballs can be air fried as well. Preheat the air fryer to 400 degrees F. When preheated, lightly spray the air fryer basket with oil spray and place the meatballs in the basket in a single layer. Lightly spray the meatballs with oil spray. Air fry 7-8. minutes until the meatballs are 160 degrees F in the thickest part when checked with an instant read thermometer.

Nutrition Facts

Calories

626.88

Fat (grams)

35.73 g

Sat. Fat (grams)

22.5 g

Carbs (grams)

55.54 g

Fiber (grams)

3.07 g

Net carbs

52.47 g

Sugar (grams)

3.22 g

Protein (grams)

21.25 g

Sodium (milligrams)

939.91 mg

Cholesterol (grams)

86.54 mg

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

asian pork meatballs, coconut rice, asian inspired sauce
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Asian American
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25 comments:

  1. What a uniquely delicious recipe! I need to try this!

    ReplyDelete
    Replies
    1. Thank you, Michele! Let me know what you think when you try it. Have a super weekend :) ~Marion

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  2. Replies
    1. Thanks, Nora! It's definitely a fave. Don asks for this all the time now haha Have a great weekend :) ~Marion

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  3. Any substitutes for Alessi Coconut reduction or how I could make it as can't seem to find here in Canada. ranwags@gmail.com with any suggestions. Thank you .

    ReplyDelete
    Replies
    1. Hi Randy, Check your email for a response and let me know if you have any other questions. Enjoy! ~Marion

      Delete
  4. How would I make my own coconut reduction? Can't get Alessi in the UK and recipes online don't look like they have the white balsamic element that Alessi has. Thanks!

    ReplyDelete
    Replies
    1. Hi Heather, I recommend ordering the Alessi reduction online if possible. Otherwise, if you can find coconut infused white balsamic vinegar you can use that with sugar or use white balsamic with coconut sugar to make the redution. I hope that helps. Thanks for stopping by. Have a great week ~Marion

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    2. If we were making the reduction with white balsamic and coconut sugar would it be equal parts? 1/4 sugar, 1/4 balsamic? I can't find the pre made anywhere!

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    3. Hi Sydney, when making a reduction, you will be reducing the vinegar by half, so I recommend using 1 cup vinegar and 1/2 cup sugar. Bring the mixture to a boil and then reduce heat to simmer for about 20 minutes until reduced by half. It should be syrupy when ready. I hope that helps. Enjoy!

      Delete
  5. This sounds amazing! While I do like a reduction sauce, it is easy to use a pre-made one, especially when you're short on time (as I always seem to be). The flavors in this recipe are awesome - I love the asian inspired meatballs and sauce.

    ReplyDelete
    Replies
    1. Thanks, Danielle! I'm partial to the Alessi reductions because the ingredient is small and familiar, so when I am short on time I always reach for them. So handy!! Thanks for stopping by! Have a super week ~Marion

      Delete
    2. Ack I left out a word haha that should be 'ingredient list' oops ;)

      Delete
  6. Please provide a print button for your recipes!

    ReplyDelete
  7. I wish it were an easy solution to provide a print button, but as it turns out, it would take quite a bit of time. I’m a one woman show trying to do it all, so I’m lucky to get the recipes published at times. I do write my recipes so they are easily made from your electronic device. If you notice in the directions I include the ingredient amounts to make it easy to follow the recipe on mobile without having to scroll up and down. I love that this also saves paper �� However, if you send me a request via email I will be happy to send you a printable copy. Email me at life_tastes_good@yahoo(dot)com

    ReplyDelete
  8. Loved these meatballs! The rice was amazing too! I served the rice another night with coconut shrimp, I stirred in another couple tbsps coconut milk. I couldn't find the reduction and I didn't want to use regular balsamic glaze. I made a sauce with soy sauce, water, orange juice, ginger, garlic, brown sugar and a little sriracha. Can't wait to make this again!

    ReplyDelete
    Replies
    1. That sounds wonderful Cris! I'm so glad you enjoyed it. Your changes sound great :)

      Delete
  9. Does it have to be white balsamic? I am in Belize and the options for sauces is very limited here! I MISS that about America.

    ReplyDelete
    Replies
    1. Hi Paige, So sorry your choices are limited, but, no worries, you can use regular balsamic vinegar to make the reduction. I've made the sauce both ways and it's always delicious :). I hope that helps and would love to hear what you think if you try it. Thanks for stopping by!

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  10. This recipe is my all time favorite!! So full of flavor!!! Everyone I've made it for just loves it! Thanks for sharing! ( I order the Alessi on amazon definitely worth it)

    ReplyDelete
    Replies
    1. Thank you for your kind words! You made my day :) I'm so happy this is your favorite recipe, it's one of our all time faves too! Have an awesome week ~Marion

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  11. My whole family loves this meal! It has become a regular option for dinners during the week. However, due to a family member's dietary needs we have be aware of certain nutritional values: Do you have nutritional information available for this recipe?

    Thanks so much!

    ReplyDelete
    Replies
    1. I'm very happy to hear everyone loves this meal. The nutrition info is as follows:
      Calories
      507.48
      Fat (grams)
      26.64
      Sat. Fat (grams)
      10.37
      Carbs (grams)
      29.85
      Fiber
      1.04
      Net Carbs
      28.81
      Sugar (grams)
      1.17
      Protein (grams)
      34.60
      Sodium (milligrams)
      613.79
      Cholesterol (grams)
      153.09
      As always, keep in mind this info can vary depending on the products you use and the calculator used. I hope that helps :) Have a wonderful weekend ~Marion

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  12. this is delicious with ground lamb as well.

    ReplyDelete

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