Moo Shu Pork Meatball Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moo Shu Pork Meatball Bowls

Moo Shu Pork Meatball Bowls

with Snow Peas and Cashews

Moo shu: Fun to say and even better to eat! Succulent pork meatballs seasoned with Moo Shu Spice Blend and tossed in sweet chili sauce are the stars of the show in this bold Chinese takeout-inspired dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time14 minutes


serving amount

250 g

Ground Pork

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

56 g

Snow Peas, trimmed

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

¼ cup

Panko Breadcrumbs

(Contains Wheat)

28 g

Cashews, chopped

(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Sesame Oil

(Contains Sesame)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)

Not included in your delivery

½ tbsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.31 tsp



Nutrition Values

Calories910 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate103 g
Sugar21 g
Dietary Fiber4 g
Protein34 g
Cholesterol95 mg
Sodium1110 mg
Trans Fat0.5 g
Potassium750 mg
Calcium50 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan


Cook rice
  • Add 1 cup (2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.

Roast meatballs
  • Line a baking sheet with parchment paper.
  • Add pork, panko, 1/2 tbsp (1 tbsp) Moo Shu Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!) 
  • Season with pepper, then combine. 
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
  • Arrange on the prepared baking sheet. 
  • Roast in the top of the oven, turning halfway, until cooked through, 12-14 min.**

  • Meanwhile, trim and halve snow peas.
  • Core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onion.
  • Peel, then mince or grate garlic.
Cook veggies
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers.
  • Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
  • Transfer veggies to a plate, then cover to keep warm.
Make sauce
  • Add sweet chili sauce, garlic and 1/4 cup (1/2 cup) water to the same pan. 
  • Bring sauce to a simmer, then reduce heat to medium-low. 
  • Add meatballs and sesame oil. 
  • Cook, stirring often, until sauce thickens slightly and meatballs are coated, 1 min.

Finish and serve
  • Fluff rice with a fork and stir in green onions and 1 tbsp (2 tbsp) butter.
  • Divide rice between bowls. Top with veggies and meatballs.
  • Spoon any remaining sauce over meatballs.
  • Sprinkle with cashews.