Asian Meatballs Over Rice
Substitute lean ground beef for turkey for a more healthy alternative.
Servings 2 people
Ingredients
For the Sauce
- 1/2 cup low-sodium soy sauce
- 2 1/2 cups water
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/3 cup packed light brown sugar
- 2 Tbsp honey
- 1 Tbsp Rice vinegar
- 2 Tbsp cornstarch
For the meat
- 1 lbs ground beef or ground raw turkey
- 1 egg
- 1/2 cup Panko bread crumbs
- 1/2 tsp Kosher salt
- 1/4 tsp. ground black pepper
- 3/4 tsp Worchestershire sauce
- 1/8 tsp garlic powder
- 3 Tbsp milk less if using turkey
- 1/2 Tbsp Olive oil
- Sliced scallions for garnish
For the Rice
- 2 cups Long-grain white rice prepared as per box instructions
- 1 1/2 Tbsp butter
Instructions
For the Sauce
- In a medium bowl, whisk together all the sauce ingredients until smooth. Set aside.
For the Meat
- Combine all the meat ingredients together in a large bowl, until well combined. Form into 1-inch meatballs.
- Heat a large, nonstick skillet over medium-high heat with 1/2 Tablespoon of olive oil.
- Once the skillet is hot, add the prepared meatballs, in a single layer.
- Keep turning the meatballs and brown on all sides. No need to cook them all the way through at this point.
- Pour the sauce mixture over the meatballs and gently turn the meatballs to coat all sides with the sauce.
- Continue to cook, bringing the sauce to a boil.
- Once boiling, turn the heat to low and simmer for an additional 15 minutes. Stirring the meatballs occasionally.
For the Rice
- Prepare white rice according to package instructions.
- In a small bowl, break the two eggs and whisk until combined.
- Heat a small skillet on medium heat till hot. Add 1/2 Tablespoon of butter to the skillet and melt. Once melted, add the whisked eggs and cook until almost done, stirring constantly.
- Once the rice is done, add 1 Tablespoon butter to the rice and add eggs. Stir until combined.
- Serve cooked meatballs over hot rice and garnish with chopped scallions.