Description
A weeknight-friendly dish that pairs spicy-sweet meatballs with creamy coconut jasmine rice for a bright, satisfying bowl.
Ingredients
Scale
- 1 cup jasmine rice
- 1 cup full-fat canned coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1 to 1.25 lb ground meat (chicken, pork, or beef)
- 1/2 cup panko (or gluten-free crumbs)
- 1 large egg
- 2 cloves minced garlic
- 1/4 cup finely chopped scallion
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup chili-garlic sauce
- 1/4 cup honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
Instructions
- Rinse jasmine rice until water runs clear, then simmer with coconut milk, water, and salt; bring to a boil, reduce to low, cover and cook for 15 minutes.
- Rest the rice for 10 minutes off the heat.
- In a bowl, combine ground meat, panko, egg, garlic, scallion, salt, and pepper; form into 1–1¼ inch balls.
- Bake meatballs at 400°F for 18–22 minutes or pan-sear on medium-high for 8–10 minutes then finish in a 400°F oven for 6–8 minutes.
- For the glaze, heat chili-garlic sauce, honey, soy sauce, rice vinegar, and sesame oil in a saucepan; simmer for 3–5 minutes to thicken.
- Toss cooked meatballs in the glaze and warm through.
- Serve over coconut rice and garnish with scallions and sesame seeds.
Notes
Chill meatball mixture for better shaping. Use an instant-read thermometer for perfect meatball juiciness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg