Ginger Meatballs with Jasmine Rice & Yum Yum Sauce
What you'll need: Serves 4-6
1+ cup jasmine rice for serving
For the meatballs:
1-1.5 lbs of ground beef
1/4 cup bread crumbs
1 tsp fresh ginger grated (or dried ground)
2 tsp soy sauce (or coconut aminos)
1 tsp garlic powder
1 tsp onion powder
1 tsp toasted sesame seeds for garnish and added texture (optional)
For the Yum-Yum sauce:
1/4 cup sour cream
2 Tbl mayonaise
1-2 tsp soy sauce
2 tsp honey
1/4 tsp ginger (ground or fresh grated)
Few squirts Sriracha, or your favorite hot sauce
Green beans for serving
How to make it:
Preheat oven to 400° F, and start to boil the water for the rice. Rinse jasmine rice until water runs clear before cooking. It reduces the amount of surface starch, which will reduce the gumminess as it cooks. Cook per package directions. (I boil the rice until most of the water is absorbed, stirring occasionally. Add salt. Then cover and remove from heat for 10-15 mins, or until the remainder of the meal is ready to serve - no peeking.)
In a mixing bowl, combine the ground beef, bread crumbs, ginger, garlic powder, onion powder and soy sauce. Roll in to golf ball sized balls (or use a cookie scoop). Place on a baking sheet and bake for 10-12 minutes.
Meanwhile, make the Yum Yum sauce, and steam green beans.
Drizzle - or entirely submerge - your meatballs in the sauce. However you like it, this meal is guaranteed to make your mouth happy. Guar-an-teed.