Pork and Mushroom Meatball Bowl with Fresh Microgreens

These fresh, yet light bowls are packed full of protein, veggies, and tons of flavor from the garlic scallion sauce. The versatility makes them perfect for any season and any style of eating. If you are looking for a low carb option, use cauliflower rice, or just use your favorite rice or grain. Switch out the vegetables based off what is available or in season. Fresh microgreens are the perfect way to top things off with flavor, color, and extra nutrition.

Ingredients

For Meatballs:

• 1½ lbs. ground pork

• ½ cup minced mushrooms

• 2 scallions, chopped

• 2 cloves garlic, minced

• ¼ tsp salt

• ¼ tsp ground black pepper

• 1 tblsp Soy Sauce

• 2 tsp Worcestershire Sauce

For Ginger Scallion Sauce:

• 1/2 Cup chopped green onion

• 2-3 tblsp minced ginger (adjust according to taste)

• 3 tblsp Soy Sauce

• 3 tbsp Oil (avocado oil or other neutral oil)

  Mix ingredients together in a small bowl. Taste and add more soy sauce as desired.

For Bowls:

• 3 cups cooked, cauliflower rice, or other cooked rice or grain as desired

• Sliced veggies such as peppers, cucumber, or radish

• Fresh Microgreens

Directions

1. Pre-heat oven to 425⁰F.

2. Line sheet pan with parchment paper or foil. Spray with non-stick pan spray.

3. Combine the pork, mushrooms, scallions, garlic, salt, and pepper in a bowl. Divide mixture into 24, (1-ounce) portions and shape into meatballs.

4. Place meatballs on a sheet pan and bake for about 10 to 12 minutes or until an internal temperature of 155⁰F.

5. To assemble bowls, start with choice of riced cauliflower or regular rice. Top with meatballs, sliced veggies, fresh microgreens, and garlic scallion sauce.

Serves 4