Honey Garlic Glazed Meatballs with Rice

Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Finely chop 3 stalks of green onions, separating the white and green parts.

In a large bowl, combine 1.5 pounds of ground beef, 1/2 cup breadcrumbs, 1 large egg, 2 minced garlic cloves, the white parts of the green onions, 1/2 tablespoon grated ginger, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly but don't overwork the meat.

Form the mixture into approximately 25 meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.

While the meatballs are chilling, rinse 2 cups of jasmine rice until the water runs clear. Add to a medium saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

In a small bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sriracha sauce, 1 minced garlic clove, and 1/2 tablespoon grated ginger to make the glaze.

In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 160°F).

While the meatballs are cooking, steam 3 cups of broccoli florets until crisp-tender, about 5 minutes.

Once all meatballs are cooked, return them all to the skillet and reduce heat to medium-low. Pour the honey garlic sauce over the meatballs and simmer for 2-3 minutes.

Add the cornstarch slurry to the skillet and gently stir. Cook for another 2-3 minutes until the sauce thickens and coats the meatballs.

Fluff the cooked rice with a fork and divide among serving plates. Top with the glazed meatballs and steamed broccoli.

Garnish with the green parts of the green onions and 1 tablespoon sesame seeds before serving.