Meatballs with Ginger-Sesame Glaze and Jasmine Rice
- 500 g (1.1 lb) ground beef or pork blend
- 120 g (1 cup) cooked jasmine rice, cooled (120 g)
- 1 yellow onion, finely chopped (160 g / 5.6 oz)
- 2 garlic cloves, minced
- 15 g (1 tbsp) freshly grated ginger
- 30 ml (2 tbsp) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 45 ml (3 tbsp) oyster sauce
- 45 ml (3 tbsp) sriracha sauce
- 30 ml (2 tbsp) sesame oil
- 15 ml (1 tbsp) rapeseed or vegetable oil
- 300 g (10.6 oz) carrots, sliced into coins
- 250 g (8.8 oz) broccoli florets
- 1 red bell pepper, thinly sliced
- jasmine rice, for serving, cooked according to package directions
1. Preheat oven to 200°C (400°F)
2. Heat rapeseed oil in a skillet over medium heat Add chopped onion and cook until soft and translucent, about 5 minutes
3. Stir in minced garlic and cook 1 minute until fragrant Remove from heat and let cool slightly
4. In a large mixing bowl, combine onion mixture, ground meat, cooked rice, soy sauce, rice vinegar, oyster sauce, sriracha, grated ginger, and 15 ml (1 tbsp) sesame oil Mix thoroughly with hands until evenly blended
5. Shape into 3.8 cm (1.5 inch) meatballs, rolling firmly to hold together
6. Place on a parchment-lined baking sheet, leaving 2.5 cm (1 inch) between each
7. Bake for 18–20 minutes, until browned and cooked through
8. While meatballs bake, steam carrots, broccoli, and red bell pepper until bright and tender-crisp, about 8–10 minutes
9. Serve meatballs hot over jasmine rice, topped with steamed vegetables and a final drizzle of remaining 15 ml (1 tbsp) sesame oil and extra sriracha if desired
- oven
- baking sheet
- mixing bowl
- spoon
- cutting board
- knife
- steamer
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