Sweet and Sour Asian Pork Meatballs with Sesame Rice and Stir-Fried Vegetables

Rinse 1 cup jasmine rice under cold water until water runs clear. Add to a pot with 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.

While rice cooks, prepare the vegetables. Cut 2 bell peppers into 1-inch pieces. Cut 2 cups broccoli into florets. Mince 3 garlic cloves and grate 1 tablespoon ginger. Thinly slice 3 green onions, separating white and green parts.

In a large bowl, combine 1 pound ground pork, 1/3 cup panko breadcrumbs, 1 large egg, white parts of green onions, 1 minced garlic clove, 1 teaspoon grated ginger, and 1 tablespoon soy sauce. Mix gently until just combined.

Form the pork mixture into 15 meatballs (about 1.5 tablespoons each).

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through (internal temperature of 160°F). Transfer to a plate.

In a small bowl, whisk together 2 tablespoons ketchup, 3 tablespoons brown sugar, 3 tablespoons rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon cornstarch dissolved in 1/4 cup water.

In the same skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat. Add remaining garlic and ginger and stir-fry for 30 seconds until fragrant.

Add bell peppers and broccoli to the skillet and stir-fry for 5-6 minutes until vegetables are crisp-tender.

Pour the sauce mixture into the skillet with vegetables. Cook for 1-2 minutes, stirring constantly, until sauce thickens.

Return meatballs to the skillet and toss gently to coat with sauce. Simmer for 2 minutes until everything is heated through.

Fluff the cooked rice with a fork and stir in 2 teaspoons sesame oil and half of the sesame seeds.

Serve meatballs and vegetables over sesame rice, garnished with green parts of green onions and remaining sesame seeds.