Honey Garlic Glazed Meatballs with Coconut Rice

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 lb ground pork or beef
• 1/3 cup panko breadcrumbs
• 1 egg
• 4 green onions, sliced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 1/3 cup honey
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1.5 cups jasmine rice
• 1 cup canned coconut milk
• 1.5 cups water
• 1 tsp kosher salt
• 2 tbsp neutral oil
• 1 tbsp sesame seeds

Instructions

1. 1Rinse jasmine rice until water runs clear. Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook 15 minutes. Remove from heat and steam covered 10 more minutes.
2. 2Meanwhile, in a bowl mix ground meat, panko, egg, half the green onions, 2 minced garlic cloves, half the ginger, soy sauce, and salt until just combined—do not overmix.
3. 3Roll mixture into 20–22 golf-ball-size meatballs (about 1.5 tablespoons each) and place on a plate.
4. 4Heat neutral oil in a large nonstick skillet over medium-high heat. Add meatballs in a single layer and brown on all sides, turning every 1–2 minutes, about 8 minutes total until mostly cooked through. Transfer to a clean plate.
5. 5In the same skillet reduce heat to medium. Add remaining garlic and ginger; cook 30 seconds. Whisk together remaining soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water; pour into skillet.
6. 6Bring sauce to a simmer, stirring constantly until it thickens and turns glossy, about 1–2 minutes. Return meatballs to the pan and toss gently to coat. Simmer 3–4 minutes more until meatballs reach 160°F and are sticky with glaze.
7. 7Fluff coconut rice with a fork and divide among bowls or plates. Top with glazed meatballs and spoon extra sauce over everything.
8. 8Garnish with remaining green onions and sesame seeds. Serve immediately while the glaze is shiny and the rice is fragrant.