Recipes
Plan
Servings
4
(Original: 4)Meatballs
- 1 pound ground beef, round or chuck
- 0.5 cup panko
- 0.5 cup fresh scallion, chopped (or 2 tablespoon freeze-dried)
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Vegetables & Rice
- 1 carrot
- 1 red bell pepper
- 1 cucumber
- white rice, to serve
Serving
- spicy mayonnaise, to serve
- low-sodium soy sauce, to serve
- Start cooking the white rice so that it is done at the same time as the meatballs.
- Heat oven to 425 degrees. In a large bowl, combine ground beef (1 pound), panko (1/2 cup), scallions (1/2 cup fresh or 2 tablespoons freeze-dried), soy sauce (2 tablespoons), garlic (2 tablespoons), salt (1 teaspoon), and black pepper (1 teaspoon). Use your hands to gently mix.
- Shape the meat into 20 1-inch diameter meatballs, and arrange on an ungreased, unlined baking sheet.
- Bake until cooked through and crispy on the bottom, about .
- While the meatballs are cooking, prepare the vegetables: shred the carrot (1), chop the red bell pepper (1) into bite-size strips, and chop the cucumber (1) into bite-size pieces.
- Serve the meatballs warm over the white rice with the prepared vegetables, accompanied by spicy mayonnaise and soy sauce.