Ingredients
The following ingredients have 4 Servings
- 1 pound ground pork
- Salt and pepper
- 1 inch ginger root
- grated
- 3 cloves garlic
- finely chopped or grated
- 3 scallions
- whites and light green tops
- finely chopped
- A small handful cilantro
- finely chopped (optional)
- 2 tablespoons Tamari/soy sauce
- 1 egg
- About 1/2 cup breadcrumbs
- About 1 tablespoon safflower
- canola or vegetable oil
- About 1/3 cup Hoisin sauce
- About 1/4 cup ketchup
- About 1/2 cup chicken stock
- Sriracha
- to taste
- 1 tablespoon safflower
- canola or vegetable oil
- 1 cup long-grain white rice
- Salt and pepper
- 1 1/2 cups chicken stock
- 1 slice ginger root about 1/2-inch thick
- 2 cloves garlic
- crushed or chopped
- 1 bunch (3/4 pound) farm spinach (medium-size leaves)
- stemmed
- 2 scallions
- whites and greens
- coarsely chopped
- A small handful cilantro leaves (optional)
- 1 tablespoon toasted sesame oil
- 1/4 cup toasted sesame seeds
Instruction
- Preheat oven to 400°F
- Combine meatball ingredients in a bowl and roll small to medium meatballs about 1 1/4-inch in diameter
- Arrange meatballs on a parchment-lined baking sheet and roast 12-15 minutes until golden and cooked through
- Meanwhile, add sauce ingredients to a skillet and simmer to combine
- Toast rice in oil in a saucepot and season with salt and pepper
- Add stock, ginger and garlic, and bring to boil
- Reduce heat to a simmer and cover; cook rice 15 minutes
- In a food processor, finely chop spinach, scallions and cilantro, if using
- Add to rice along with sesame oil and seeds
- Adjust salt to taste or season with soy sauce
- Add meatballs to skillet with sauce and toss to coat
- Serve meatballs on a bed of Green Rice with Sesame
