Description
A delightful bowl featuring tender meatballs, fluffy jasmine rice, crunchy vegetables, and a spicy sauce that will tantalize your taste buds.
Ingredients
Scale
- 500 g ground meat (beef or alternatives)
- 100 g panko breadcrumbs
- 1 egg (or egg substitute)
- 3 tbsp minced garlic
- 1 tbsp grated ginger
- 4 tbsp soy sauce (tamari for gluten-free)
- 2 tbsp sesame oil
- 2 green onions, finely chopped
- 1 tsp black pepper
- 4 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp gochujang (or sriracha)
- 1 tsp cornstarch
- 100 g mayonnaise (vegan mayo for plant-based)
- 1 tbsp lime juice
- 1 tsp honey (optional)
- 300 g jasmine rice (or quinoa)
- 2 grated carrots
- 1 cucumber (sliced)
- 2 green onions (for garnish)
- 1 tbsp sesame seeds (optional)
Instructions
- Prepare the meat mixture: In a large bowl, combine ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, green onions, and black pepper. Mix gently with hands until combined.
- Shape the meatballs into even-sized balls, about golf ball-sized.
- Bake the meatballs on a parchment-lined baking sheet. Preheat the oven to 200°C (392°F) and bake for 20-25 minutes until golden brown and cooked through.
- Prepare the BBQ sauce: In a small saucepan, combine remaining soy sauce, brown sugar, rice vinegar, gochujang, and cornstarch. Simmer at low heat while stirring until slightly thickened.
- Cook the rice according to package instructions.
- Serve the rice evenly in bowls. Top with hot BBQ meatballs, drizzle with sauce, and garnish with carrots, cucumber slices, green onions, and sesame seeds.
Notes
Prepare meatballs a day ahead and store in the fridge to save time. Feel free to experiment with vegetables or spices according to your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg