Sticky Meatball Poke Bowl
Poke is a traditional Hawaiian dish made with marinated ahi tuna or octopus. The poke bowl places the marinated fish on a bed of white rice with fresh avocado and ribbons of cucumber, carrot and any other fresh colourful vegetables you can find. The popularity of the poke bowl with health-conscious consumers means that many restaurants and cafes are creating variations of the dish using chicken, beef and even tofu. The Angel Bay version of the poke bowl uses our Gourmet Beef Meatballs marinated in a sticky honey soy sauce.
INGREDIENTS
- 5 tbsp sweet chilli sauce
- 200g vermicelli rice noodles
- 2 carrots julienned or finely cut
- 1 cucumber peeled into ribbons
- 200g snow peas
- 1 cos lettuce washed and halved
- ½ handful fresh mint
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Preheat your oven to 200°C and cook the meatballs according to the instructions on the pack.
- While the meatballs are cooking, cook the vermicelli noodles according to the instructions. Divide the cooked vermicelli noodles and the vegetables between four bowls.
- When the meatballs are cooked, pour over the sweet chilli sauce and toss well until coated. Divide the meatballs evenly between each bowl, drizzle over any leftover chilli sauce, garnish with coriander and mint and serve.
