Asian Pork Meatballs over Coconut Rice is an easy recipe to make any night of the week. The secret to this recipe is the amazing Asian inspired sauce! It is a snap to throw together using a coconut balsamic reduction, and I can't get enough of the sweet, tangy flavor!

Disclosure:

I partnered with Alessi to develop this recipe using their Coconut Balsamic Reduction. I regularly use the Alessi reductions, so I was happy to participate in this project and share my love for balsamic reductions with you. As always all opinions are my own.

What is a Reduction

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid, such as vinegar, by simmering or boiling to make an amazing sauce. Typically you add sugar and other ingredients to sweeten and flavor the sauce.

When I try to make a vinegar reduction at home my husband starts sneezing and he can't stop! There I am standing right over the boiling pot of liquid enjoying the sweet aroma with no problems, and he's in a completely different room sneezing away. It happens every time! To save him the sneezing attack, I started looking for a pre-made reduction. I wanted one with ingredients I know, and I found that in Alessi's reductions. There aren't any unwanted thickeners or fillers. I like that!

Alessi offers many different flavors of vinegar reductions, which is great for getting creative in the kitchen. I like to use the reductions on my Balsamic Burgers, Strawberry Caprese Pasta Salad, and my Caprese Sandwich Recipe just to name a few. You can find the Alessi products at your grocery store or order online. Click here to see all of the amazing flavors Alessi offers.

The Sauce

Using Alessi's Coconut Reduction makes the sauce for my Asian Pork Meatballs a snap to throw together for an easy meal perfect for any night of the week. While the meatballs and coconut rice are cooking away, I simply combine the ingredients for the sauce and heat it. I can't emphasize enough how amazing this sauce is y'all. 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! It takes about 5 minutes! Using the pre-made coconut reduction saves a good 20-30 minutes, and I don't have to worry about Don suffering through a sneezing fit. Win win!

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 and chives. Enjoy!

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Asian Pork Meatballs over Coconut Rice

By Life Tastes Good
Published 03/09/2017

Asian Pork Meatballs over Coconut Rice is an easy recipe to make any night of the week. The secret to this recipe is the amazing Asian inspired sauce! It is a snap to throw together using my special ingredient, and I can't get enough of the sweet, tangy flavor!

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

Meatballs

• 1 pound ground pork
• 1/4 cup bread crumbs
• 1 large egg
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon freshly minced garlic
• 1/2 tablespoon freshly grated ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Sauce

• 1/2 cup Alessi Coconut Reduction
• 1 tablespoon soy sauce
• 1 red Chile Pepper, seeded and minced (about 1 tablespoon)
• 1 teaspoon grated ginger
• 1/4 teaspoon kosher salt (or to taste)

Garnish

• Freshly chopped chives
• Freshly chopped cilantro

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil for easy clean-up and top with a baking rack. Lightly grease the rack. You can bake the meatballs right on the foil or the baking sheet if you don't have a rack. I prefer to use a rack for a crispier outside on the meatball.
2. Rinse and drain rice in cold water. Place 2 cups rice in a skillet with 1 1/2 cups water, can unsweetened coconut milk, and 1 teaspoon kosher salt. Bring to a boil over high heat, stir and reduce heat to mid-low. 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. Then remove cover and fluff with a fork to serve.
3. While the coconut rice is cooking, combine 1 pound ground pork, 1/4 cup bread crumbs, 1 large egg, 2 tablespoons chopped fresh cilantro, 1 tablespoon freshly minced garlic, 1 tablespoon freshly minced onion, 1/2 tablespoon freshly grated ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper in a large bowl.
4. Mix the pork mixture well to combine and then form into meatballs. I use a medium size scoop to get them uniform in size, or if I'm away from home I have even used a 1/8 measure cup to measure the meat and then roll into a ball. 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.
5. While the coconut rice and meatballs are cooking, prepare the sauce. 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. You don't want to cook it too much or it will thin out. If it thins too much, it will thicken as it cools. Toss the meatballs with the sauce.
6. 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!

Yield: 4-6 Servings
Prep Time: 10 mins.

Cook time: 25 mins.
Total time: 35 mins.