Cumin-Sichuan Glazed Meatballs with Scallion Rice, Carrots & Sugar Snap Peas

Cumin-Sichuan Glazed Meatballs

with Scallion Rice, Carrots & Sugar Snap Peas

35 MIN
2 Servings
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From the Test Kitchen

We’re making these juicy pork meatballs with a fragrant cumin-Sichuan and soy glaze. They’re cooked alongside sugar snap peas and carrots, and all served over a simple bed of scallion rice, which is perfect for catching any extra bites of sauce.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Cumin-Sichuan Glazed Meatballs with Scallion Rice, Carrots & Sugar Snap Peas
Title
  • 10 oz Ground Pork
  • ½ cup Long Grain White Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 6 oz Carrots
  • 4 oz Sugar Snap Peas
  • 1 Tbsp Soy Sauce
  • ¼ cup Panko Breadcrumbs
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the cumin-Sichuan sauce, soy sauce, vinegar, and 2 tablespoons of water.

Cook the rice
2 Cook the rice

In a small pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Form the meatballs
3 Form the meatballs

Meanwhile, in a bowl, combine the pork, breadcrumbs, and garlic paste. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

Cook the meatballs & carrots
4 Cook the meatballs & carrots

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the sliced carrots to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Finish & serve your dish
5 Finish & serve your dish

Add the halved peas to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.


Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, combine the cumin-Sichuan sauce, soy sauce, vinegar, and 2 tablespoons of water.

2 Cook the rice

In a small pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice
Form the meatballs
3 Form the meatballs

Meanwhile, in a bowl, combine the pork, breadcrumbs, and garlic paste. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

4 Cook the meatballs & carrots

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the sliced carrots to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the meatballs & carrots
Finish & serve your dish
5 Finish & serve your dish

Add the halved peas to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.


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