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Asian-Inspired Glazed Meatballs with Vegetable Fried Rice

Asian-Inspired Glazed Meatballs with Vegetable Fried Rice

Dinner
Prep Time
30min
Cook Time
45min
Servings
12
Calories
425
Chef's Note

For the best texture in your fried rice, use day-old refrigerated rice if possible. The cooler, drier grains will separate better during stir-frying and won't become mushy. If using freshly cooked rice, spreading it on a baking sheet to cool and dry slightly before stir-frying helps achieve a similar effect.

Tags
Asian
beef
pork
rice
dinner
meatballs
stir-fry
vegetables
family meal
meal prep
Ingredients

  • 1.5 pounds ground beef

  • 1 pound ground pork

  • 1 cup panko breadcrumbs

  • 2 large eggs

  • 1 tablespoon minced garlic

  • 2 tablespoons ginger

  • 6 stalks green onions

  • 4 tablespoons soy sauce

  • 2 teaspoons sesame oil

  • 1 teaspoon white pepper

  • 1/2 cup hoisin sauce

  • 2 tablespoons rice vinegar

  • 3 tablespoons honey

  • 1 tablespoon sriracha sauce

  • 4 cups jasmine rice

  • 3 medium carrots

  • 2 large bell peppers

  • 2 cups snow peas

  • 1 cup frozen peas

  • 4 tablespoons vegetable oil

  • 2 tablespoons sesame seeds

Instructions
  • 1

    Cook 4 cups of jasmine rice according to package instructions. Once cooked, spread on a baking sheet to cool slightly.

  • 2

    In a large bowl, combine 1.5 pounds ground beef, 1 pound ground pork, 1 cup panko breadcrumbs, 2 beaten eggs, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 3 chopped green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon white pepper.

  • 3

    Mix the meat mixture thoroughly but gently with your hands until just combined. Do not overmix.

  • 4

    Form the mixture into 36 meatballs (about 1.5 inches in diameter) and place them on a parchment-lined baking sheet.

  • 5

    Preheat the oven to 400°F (200°C).

  • 6

    Bake the meatballs for 15-18 minutes until browned and cooked through (internal temperature of 160°F).

  • 7

    While the meatballs are baking, prepare the glaze by combining 1/2 cup hoisin sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 1 tablespoon sriracha, 1 tablespoon grated ginger, and 2 tablespoons soy sauce in a saucepan.

  • 8

    Bring the glaze to a simmer over medium heat and cook for 5 minutes until slightly thickened.

  • 9

    Dice 3 carrots and 2 bell peppers into small pieces. Trim and halve 2 cups of snow peas.

  • 10

    Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat. Add the diced vegetables and stir-fry for 3-4 minutes until crisp-tender.

  • 11

    Add the remaining 1 tablespoon of minced garlic and stir-fry for 30 seconds until fragrant.

  • 12

    Push the vegetables to one side of the wok and add 2 tablespoons vegetable oil to the empty side.

  • 13

    Add the cooled rice to the wok and stir-fry for 2-3 minutes, breaking up any clumps.

  • 14

    Mix the vegetables with the rice and add 1 cup of frozen peas, 3 chopped green onions, 2 tablespoons soy sauce, and 1 teaspoon sesame oil.

  • 15

    Continue stir-frying for another 2-3 minutes until everything is well combined and heated through.

  • 16

    When the meatballs are done, transfer them to a large bowl and pour the glaze over them. Gently toss to coat all meatballs evenly.

  • 17

    Serve the glazed meatballs over the vegetable fried rice, garnished with sesame seeds and remaining green onions.

Nutrition Information (per serving)
425
Calories
24g
Protein
45g
Carbs
18g
Fat
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