Asian Pork Meatballs, Coconut Milk Rice, and Hibachi Veggies

Like I wrote in my last post…yesterday was my sister’s bday. Before we dug into that yummy dump cake, Jenny requested these Asian meatballs I made for our family’s Holiday Balls Party many years ago. I had to do some research as I no longer had the recipe. I found inspiration and the DELISH dipping sauce recipe from Rachael Ray’s recipe. I gleaned some meatball ingredients from an Epicurious recipe.. I decided to serve the meatballs with white rice and some sautéed veggies (I got the idea for the hibachi veggies from Pinterest, but the pin didn’t work).

Asian Pork Meatballs
2 lbs ground pork
2 eggs
1 cup panko breadcrumbs
5 green onions, chopped
1/2 red bell pepper, finely chopped
1/4 cilantro, chopped
1 1/2 inch ginger, grated
1 can water chestnuts, finely chopped
1 tsp garlic powder
6 Tbsp low sodium soy sauce
1 tsp sesame oil
1 tsp sea salt
1/2 tsp black pepper
(I would normally add finely chopped jalapeño, but my nieces and mom don’t do spicy)

Spicy Lime Dipping Sauce
It is a MUST poured over these meatballs and Rachael does it best!

Coconut Milk Rice
2 cups jasmine rice
1 1/2 cups water
1/2 cup light coconut milk
1 tsp sea salt (might use a little more if you aren’t making the dipping sauce)

Bring the water and coconut milk to a rolling boil. Stir in the rice and cover. Turn the burning to low. Let cook for 15 min. Remove from heat and let sit on a trivet for 5 min. Fluff with a fork.

Hibachi Veggies
2 onions, chopped
3 zucchinis, chopped
1/2 red bell pepper, chopped
2 Tbsp low sodium soy sauce
1-2 tsp sesame seeds
4 Tbsp butter
1 tsp sea salt
1/2 tsp black pepper

On medium heat, melt 2 Tbsp of butter. Sauté the onions for about 10 min. Add the zucchini, bell pepper, and the rest of the butter. Cook for 10 min. Splash in the soy and salt/pepper. Sprinkle the sesame seeds on top.

These recipes serve 6.

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