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Excuse me while I eat this on repeat all week because it’s BOMB
Takes about 45 minutes from start to finish and worth every minute. Let’s make it!
Ingredients
- FOR THE MEATBALLS
- 1 bunch fresh green onions, diced (save some for garnish)
- 1/2 cup cilantro, chopped (save some for garnish)
- 1/2 medium red onion, finely diced
- 1 jalapeño, seeds removed and diced (optional)
- 6 cloves garlic, peeled and minced
- 1†chunk of ginger, peeled and minced
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- 1 tbsp chili oil
- 3 tbsp brown sugar
- 1 tbsp sesame oil
- 1.5 lbs ground beef
- MIX & form into 1.5 - 2†meatballs
- You can air fry OR bake these at 400F for 15 minutes
- FOR THE RICE
- 1 cup basmati rice
- 2 cups @kettleandfire bone broth
- 1 tbsp chili oil
- 2 tbsp black rice
- Pinch of salt
- Bring all to a simmer then cover, drop the heat to low, and cook 20 minutes until all water is absorbed. Fluff with a fork.
- FOR THE VEGGIES
- Bok choy
- Shiitake mushrooms
- Asian salad dressing
- FOR THE SAUCE:
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp Gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- FOR THE MEATBALLS
- In a bowl, add all meatball ingredients.
- Mix & form into 1.5 - 2†meatballs
- You can air fry OR bake these at 400F for 15 minutes
- FOR THE RICE
- In a small pot, add all rice ingredients above.
- Bring all to a simmer then cover, drop the heat to low, and cook 20 minutes until all water is absorbed. Fluff with a fork.
- FOR THE VEGGIES
- Add bok choy and shiitake mushrooms to a Sheetpan and spray with avocado oil spray.
- I brushed some Asian salad dressing on mine but you can always just add a pinch of salt and it will be perfect.
- Bake at 400F for 10-12 minutes.
- FOR THE SAUCE:
- Mix together all ingredients from sauce list above.
- ASSEMBLE & DIG IN! It’s got sooo much flavor and would be great for meal prep. Hope you enjoy!
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