Asian Meatballs with Rice
1 cup long-grain white rice
1 carrot, shredded
3/4 cup of fresh breadcrumbs
1 1/2 pounds ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 tsp hoisin sauce
4 tsp hot-pepper sauce (preferably Sriracha)
1 large garlic clove, minced
1 1/2 tsp salt
2 tsp vegetable oil
lime wedges, for serving
cilantro for garnish
Preheat oven to 450 degrees F.
In a medium saucepan, bring 1 1/2 cups salted water to boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes.
Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in veggies and fluff rice with a fork.
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes.
Add meat, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic and salt. Gently mix to combine and form into 12 meatballs.
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs, on all sides, 10 minutes total (add up to 1 teaspoon oil as needed).
Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
This recipe is also linked to...
Cast Party Wednesday
Seasonal Inspiration Saturday
Simply Delish Saturday