Asian Spiced Beef Meatballs with Sesame Ginger Sauce

Begin by preparing the jasmine rice. Rinse 1 cup of rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, thinly slice 4 green onions, separating the white and green parts. Mince 3 cloves of garlic and grate 2 tablespoons of fresh ginger. Finely chop 1/4 cup of cilantro.

In a large bowl, combine 12 oz of ground beef with the white parts of the green onions, two-thirds of the minced garlic, half of the grated ginger, and half of the chopped cilantro. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon five-spice powder, 1/4 teaspoon white pepper, and 1/2 teaspoon salt.

Add 1 large egg and 1/4 cup panko breadcrumbs to the meat mixture. Mix gently with your hands until just combined, being careful not to overmix.

Form the meat mixture into 16 small meatballs, about 1.5 inches in diameter. Place the shaped meatballs on a plate and refrigerate for 15 minutes to firm up.

While the meatballs chill, prepare the sesame ginger sauce. In a small bowl, whisk together 2 tablespoons tahini paste, remaining grated ginger, remaining minced garlic, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1 teaspoon sriracha. Gradually add 3 tablespoons of water, whisking until smooth. Set aside.

Prepare the vegetables by slicing 4 baby bok choy in half lengthwise, julienning 1 red bell pepper, and cutting 2 carrots into thin matchsticks.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for 2-3 minutes per side, turning occasionally until browned on all sides and cooked through (internal temperature should reach 160°F). Transfer to a plate.

In the same skillet, add the carrots and red bell pepper, stir-frying for 2 minutes. Add the bok choy and cook for another 2 minutes until vegetables are crisp-tender. Season with a pinch of salt.

To serve, divide the cooked jasmine rice between two plates. Arrange the meatballs and stir-fried vegetables alongside the rice. Drizzle with the sesame ginger sauce, then sprinkle with sesame seeds, remaining green parts of the green onions, and remaining cilantro.