Name: Sticky Asian-style Meatball Bowl Recipe
Total time: 25 min
Yield: 4
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

For nights when you are short on time, whip up this wholesome bowl of goodness in just 25 minutes

How to make Sticky Asian-style Meatball Bowl Recipe

Taste

Crawler

Asian

<p>For nights when you are short on time, whip up this wholesome bowl of goodness in just 25 minutes</p>

Non Vegetarian

Coles australian pork mince

Panko breadcrumbs

Egg,  lightly whisked

2 pkts maggi marketplace honey soy stir fry infusion paste finishing sauces,  separated

Vegetable Oil

Dried ramen noodles

Sesame oil

Red Cabbage,  Shredded

Carrots,  peeled,  cut into long matchsticks

Lebanese cucumbers,  peeled into ribbons

Large avocado,  stoned,  peeled,  thinly sliced

Mint leaves

Soy sauce

Sesame seeds,  toasted

Combine mince, breadcrumbs, egg and 1 maggi infusion paste in a large bowl. Season. Roll 1-tbs portions of mixture into balls. 

step 1

Heat the vegetable oil in a large frying pan over medium-low heat. Cook the meatballs, turning, for 10 mins or until golden and cooked through. Add the remaining maggi infusion paste and the 2 maggi finishing sauces. Cook, stirring, for 1 min or until mixture is heated through and well combined. 

step 2

Meanwhile, cook the noodles in a saucepan of boiling water for 4 mins or until tender. Drain and return to pan with the sesame oil. Toss to combine. 

step 3

Divide the noodle mixture, cabbage, carrot, cucumber, avocado, mint and meatball mixture among serving bowls. Drizzle with soy sauce. Sprinkle with sesame seeds. Serve with lime halves. 

step 4