Name: Grilled Asian Pork Meatballs with Rice & Cucumber-Tomato-Carrot Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 1.02 kg lean ground pork; 1 ½ limes; 3 tomatoes; black pepper; brown sugar; crushed red pepper; fish sauce; rice vinegar; salt; toasted sesame oil

Grilled Asian Pork Meatballs with Rice & Cucumber-Tomato-Carrot SaladGrilled Asian Pork Meatballs with Rice & Cucumber-Tomato-Carrot Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 medium carrots

710 ml chicken or vegetable broth

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

1.02 kg lean ground pork

1 ½ limes

3 tomatoes

black pepper

brown sugar

crushed red pepper

fish sauce

rice vinegar

salt

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Zest and juice limes into a large bowl.

Peel and mince ginger and garlic; add both to the bowl with the lime juice.

Trim and mince green onions. Add half to the bowl with the lime juice (place remaining green onion in another large bowl and set aside for the salad).

Add pork, fish sauce, and crushed red pepper to the bowl with the lime juice. Mix with your hands until well combined.

Using a scant ¼-cup measure, form the pork mixture into 24 short, sausage-like shapes, approximately 3-inches long; place on a large plate.

Preheat a grill pan or regular skillet over medium-high heat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add meatballs to the pan and grill, rotating every 2-3 minutes, until browned and cooked through, 10-12 minutes. Transfer to a clean plate.

Meanwhile, add oil, vinegar, fish sauce, sugar, pepper, and salt to the bowl with the remaining green onion. Whisk to combine the dressing.

Peel and medium dice cucumbers; medium dice tomatoes. Add both to the bowl with the dressing.

Peel, trim, and coarsely grate carrots; add to the bowl and stir to combine the salad.

To serve, divide rice, meatballs, and salad between plates. Enjoy!

Open this recipe in Flambette