Sweet and Tangy Glazed Meatballs with Rice

Cook the Rice: In a medium saucepan, combine 1.5 cups of jasmine rice with 2.25 cups of water and a pinch of salt. Bring to a boil, then immediately reduce the heat to the lowest setting, cover, and let it simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

Prepare Aromatics and Vegetables: While the rice cooks, finely chop 2 of the green onions, setting the third aside for garnish. Mince 2 cloves of garlic and grate 1 tsp of fresh ginger for the meatballs. For the sauce, mince the remaining 1 clove of garlic and grate the remaining 1 tsp of ginger. Cut the 1 large head of broccoli into bite-sized florets.

Form the Meatballs: In a large mixing bowl, combine 1 lb ground pork, 0.5 cup panko breadcrumbs, 1 large egg, the 2 chopped green onions, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp of the soy sauce, 0.5 tsp salt, and 0.25 tsp black pepper. Gently mix with your hands until just combined. Form the mixture into 16-20 meatballs, about 1.5 inches in diameter.

Brown the Meatballs: Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully add the meatballs in a single layer. Brown on all sides, turning occasionally, for about 5-7 minutes. They do not need to be cooked through. Remove the browned meatballs to a plate.

Make the Glaze: Reduce the skillet heat to medium. In a small bowl, whisk together the remaining soy sauce (just under 1/4 cup), 0.25 cup mirin, 2 tbsp rice vinegar, 1 tbsp brown sugar, the remaining 1 minced garlic clove, and the remaining 1 tsp grated ginger. Pour the sauce into the skillet, scraping up any flavorful browned bits from the bottom.

Simmer and Finish: Bring the sauce to a simmer. Return the meatballs to the skillet, turning to coat them in the glaze. Reduce heat to low, cover, and simmer for 8-10 minutes, until the meatballs are cooked through and the sauce has slightly reduced. In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp of cold water to make a slurry. Stir the slurry into the sauce and simmer for 1 more minute until the glaze thickens and turns glossy.

Cook the Broccoli: While the meatballs simmer, steam the broccoli florets for 5-7 minutes until tender-crisp. You can also pan-fry them in a separate skillet with a little oil and a splash of water, covered.

Serve: Divide the fluffed rice among four bowls. Top with the glazed meatballs and a generous drizzle of the sweet and tangy sauce. Serve the steamed broccoli alongside. Garnish with 1 tsp of sesame seeds and the thinly sliced remaining green onion.