Soy-Ginger Meatballs with Fried Rice

These Soy-Ginger Meatballs are going to be your new favorite meatball recipe. Serve them with zucchini and snow pea fried rice for a complete and delicious seasonal meal.

This is a sponsored post on behalf of Blue Apron. All thoughts and opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

Can we chat about meal planning? I’m fairly certain that I am the absolute worst at it. I have a cute meal planning notepad and colorful pens to match, but regardless of how great that notepad is, it doesn’t cook our meals or do the grocery stopping. So, my plan usually stops after I’ve spent a good hour predicting what we’ll want to eat the next week.

Not only am I the worst meal planner, I kind of stink as a grocery shopper too.

Even though I have a handy list categorized by each section of the grocery store (I didn’t say I wasn’t efficient), I inevitably forget a key ingredient. Which typically means that I end up bribing Eric to make a “super quick” grocery run for me.

Which also means I send him a barrage of texts asking him to grab “just one more thing.”

I’m seriously trying to get better at not only planning my meals, but also following through with making them, but sometimes a girl just needs a little help.

You guys know that I love subscription box services of all kinds, and we even get weekly deliveries of organic fruits and vegetables. But there’s something really fantastic about getting a Blue Apron box, where all these amazing foods are premeasured, and I don’t even have to think hard about how I’m going to put all of them together.

You don’t realize until you have both people working from home, just how hard it is to plan three meals a day for you all to eat. It’s exhausting. I found that we were getting to dinner time and making something nutritious for Elle, but phoning it in for ourselves – bowls of cereal were also not uncommon. That’s not a healthy impression to leave on my little babe, and Blue Apron has really saved the day.

The chef-designed recipes have appealed to all of us. We use the family plan, but if you don’t have little ones running around, the 2-person plan may be perfect for you.

We’re home all the time, so delivery isn’t an issue for us, but I do love that it comes in a stay-fresh refrigerated box, just in case we’re not home when it is delivered.

I don’t have to give up part of my day to make sure I’m home to bring the package in right away. We had tried another, similar service before, and one thing that bugged me was all the packaging. But Blue Apron offers a recycling program, which makes it a no-brainer.

When we went on vacation last month, I was a little worried about what we’d do with the shipments. The nice thing is, all I had to do was hop on the website and skip our deliveries while we were away. Seamless!

We’ve been subscribed to Blue Apron for about a year and we’ve found every single meal to be pretty darn delish, but these Soy-Ginger Meatballs were something special, so I had to share the recipe with you.

The meatballs are flavored with fresh ginger and sesame oil and then coated in a flavorful soy glaze. They’re seriously, melt in your mouth amazing. And the zucchini and snow pea fried rice was equally as incredible. It’s loaded with shiitake mushrooms, scallions, zucchini and crunchy snow peas.

We’ve already made this meal twice since it came just a couple of weeks ago. I think these pork dumplings would also be a great addition to this easy meal and I just came across this tutorial on how to roll spring rolls. We are definitely adding those next time. 

You can find more delicious recipes, how-to videos and interactive recipes pages on the Blue Apron site.

If you’re interested in signing up for Blue Apron, the first 25 readers will get 3 free meals – just click here!

But seriously, make these Soy-Ginger Meatballs, I pinky promise you’ll love them as much as we do!

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Soy-Ginger Meatballs with Fried Rice

By: Jamie

4 from 1 rating

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 4 servings

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These Soy-Ginger Meatballs are going to be your new favorite meatball recipe. Serve them with zucchini and snow pea fried rice for a complete and delicious seasonal meal.

Ingredients

1x2x3x

• ▢ 1 cup jasmine rice
• ▢ 1 1- inch piece fresh ginger
• ▢ 4 ounces shiitake mushrooms
• ▢ 2 scallions divided
• ▢ 1 zucchini
• ▢ 6 ounces snow peas
• ▢ 1⅛ pounds ground pork
• ▢ ¼ cup panko breadcrumbs
• ▢ 1 tablespoon sesame oil divided
• ▢ olive oil
• ▢ 2 tablespoons soy sauce
• ▢ ½ cup soy glaze

Instructions 

• Cook the rice: In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
• Prepare the ingredients: While the rice simmers, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the mushroom stems; thinly slice the caps. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter the zucchini lengthwise, then thinly slice crosswise. Snap off and discard the stem end of each snow pea; pull off and discard the tough string that runs the length of the pod. Thinly slice the snow peas lengthwise.
• Form and cook the meatballs: In a large bowl, combine the ground pork, breadcrumbs, ginger and half the sesame oil; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 18 to 20 equal-sized meatballs. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Cook the mushrooms and aromatics: Add the mushrooms to the pan of reserved fond; cook on medium-high, stirring occasionally and scraping up any fond from the bottom of the pan, 4 to 5 minutes, or until the mushrooms are browned and crispy. Add the white bottoms of the scallions and remaining sesame oil; season with salt and pepper. Cook, stirring occasionally, 30 to 45 seconds, or until fragrant.
• Add the rice, vegetables and sauce: Add the cooked rice, zucchini and snow peas to the pan of mushrooms and aromatics. Cook, stirring frequently, 5 to 6 minutes, or until the rice is lightly browned and the zucchini is tender. Stir in the soy sauce until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
• Glaze the meatballs and serve: In the same pan, combine the cooked meatballs, soy glaze and ¼ cup of water. Cook on medium-high, occasionally spooning the glaze over the meatballs, 1 to 2 minutes, or until the meatballs are thoroughly coated and the glaze has reduced in volume by about half. Transfer to a serving dish. Garnish the glazed meatballs with the green tops of the scallions. Serve with the finished rice on the side. Enjoy!

Nutrition

Calories: 675kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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