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Asian-Style Meatballs with Baked RicePork meatballs bake nestled in rice with chop suey vegetables, flavored with stir fry sauce for an Asian influence
Recipe Rating  5 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 45 minutes Servings: Makes 6 servings (3 meatballs and 1 cup rice mixture each)
| 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
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| Directions | - 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).
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 Nutrition Facts Amount per Serving Calories 332 % Daily Value* Total fat 12% 8 g Saturated fat 13% 3 g Cholesterol 16% 48 MG Sodium 30% 717 MG Carbohydrate 15% 44 g Dietary fiber 4% 1 g Sugars 1% 11 g Protein 35% 17 g Vitamin A 3% Vitamin C 11% Calcium 3% Iron 17% * Percent Daily Values are based on a 2,000 calorie diet |
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