This is a Home Chef meal kit recipe that I’ll definitely make again. Taster approved!
3/4 cup jasmine rice (or less- maybe a 1/2 cup, we had plenty)
2 green onions, thin sliced on an angle (half added to meatball mixture)
2 garlic cloves
1 fl oz soy sauce
5 oz snap peas
2 tsp chopped ginger
.35 oz rice flour
1/3 fl oz toasted sesame oil
1/4 tsp red pepper flakes
2 fl oz ponzu sauce
Cook the Rice
Boil 1 1/2 cups water with rice, bring to simmer and cover 18 min. Fluff with fork and set aside.
While rice cooks, prepare meatballs. Preheat oven to 400.
In a medium bowl, combine pork, soy sauce, half of the green onions, ginger, rice flour, half of the sesame oil, pinch of pepper. Form into golf sized meatballs. Brown in tsp olive oil over medium high heat on two sides, 2-3 min on each side. Put on a foil lined baking sheet sprayed with oil. Bake 8-10 min.
While they roast, sauté snap peas.
Wipe meatball pan clean and heat on medium. Add 1tsp olive oil and remaining sesame oil. Cook garlic 1 minute. Add snap peas and green onions (save a pinch for garnish) and cook until tender and lightly charred, 4-5 minutes. Season with a pinch of salt and red pepper flakes.
Plate and drizzle ponzu sauce over (or serve on side for dipping).
