Asian Pork Meatball Rice Bowls with Spicy Cucumber Salad

Another one of those dinners that tastes like you spent hours making it but is actually super quick, easy, and great for meal prepping or leftovers! Kids even love the meatballs and rice!

The key is to start the rice here first as it is the thing that takes the longest. Then prep and bake the meatballs, and while they are in the oven make the quick smashed cucumber salad. If you don't want to do the cucumber part, I'd defrost some frozen edamame and / or add a sliced avocado to the bowl.

For serving, you can spoon over a little extra dressing from the cucumber salad, or just a drizzle of tamari and / or sesame oil.

I highly recommend doubling the meatball portion of the recipe - form it into balls and freeze them on a parchment lined baking sheet. Once frozen, transfer to an airtight container or bag in your freezer and you have dinner ready to bake whenever you feel like it!

This meal is dairy free and GF if you use tamari vs soy sauce and use GF panko.

Serves 4, but scales up or down really easily. To save for meal prep or leftovers, store the various components separately and reheat individual portions (no need to reheat the cucumbers).