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

  • Angel Bay Gourmet Beef Meatballs
  • White or Sushi Rice
  • Spring Onions
  • 1/2 Avocado
  • Ginger, grated
  • Cucumber, ribboned
  • Carrot, thinly sliced
  • Edamame
  • Snow peas
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha sauce
  • 1 tbsp Hoisin Sauce
  • 1 tsp Rice Vinegar
  • 1 tbsp Honey
  • Sesame Oil
  • Seasame seeds

Method

  1. Cook your chosen rice according to the product instructions.

  2. Prep your vegetables. Use a vegetable peeler to ribbon your cucumber and roll up from the ends. Thinly slice spring onions. Vertically slice your carrots and grate fresh ginger. Prep any other colourful vegetables you wish to add to the dish,

  3. Bring a pan of water to boil. Add your edamame beans and cook for 2-3 minutes. Drain and salt.

  4. Cook your Angel Bay Gourmet Beef Meatballs in a shallow fry pan for 10-12 minutes.

  5. Create the sauce. Combine soy sauce, sriracha, hoisin sauce, rice vinegar, honey and seasame oil in a saucepan. Bring to the boil and lower heat. Allow to simmer until the sauce reduces and thickens.

  6. Once the meatballs have finished cooking, remove from heat and toss in the sauce.

  7. To create your poke bowl, fill a bowl with rice and place your vegetables decoratively on top alongside your meatballs. Drizzle any remaining sauce on top of the meatballs.

  8. To finish, sprinkle spring onion and seasame seeds on top and serve!