Ginger Beef Meatballs & BBQ-Soy Glaze with Snap Peas & Sushi Rice

Ginger Beef Meatballs & BBQ-Soy Glaze

with Snap Peas & Sushi Rice

35 MIN
4 Servings
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From the Test Kitchen

We’re giving these beef meatballs an aromatic twist thanks to the fresh ginger mixed in. It’s all boosted by the punchy combo of barbecue sauce and soy glaze we’re using to finish the meatballs and tender snap peas, which get served over a simple bed of sushi rice.
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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Ginger Beef Meatballs & BBQ-Soy Glaze with Snap Peas & Sushi Rice
Title
  • 18 oz Ground Beef
  • 6 oz Radishes
  • 1 cup Sushi Rice
  • 1 Piece Ginger
  • ½ cup Panko Breadcrumbs
  • 2 Tbsps Rice Vinegar
  • ½ cup Barbecue Sauce
  • 3 Tbsps Soy Glaze
  • ½ lb Sugar Snap Peas
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients & make the glaze
2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the barbecue sauce, soy glaze, and 2 tablespoons of water.

Form the meatballs
3 Form the meatballs

In a bowl, combine the beef, breadcrumbs, and chopped ginger; season with salt and pepper. Gently mix to combine. Form the mixture into 16 tightly packed meatballs. Transfer to a plate.

Cook the meatballs & peas
4 Cook the meatballs & peas

In a large pan (nonstick, if you have one), heat a drizzle 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), 8 to 10 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the halved peas 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

To the pan, 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 slightly thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished meatballs and peas (including any glaze from the pan) and marinated radishes (including any liquid). Enjoy!

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

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Ginger Beef Meatballs & BBQ-Soy Glaze

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the barbecue sauce, soy glaze, and 2 tablespoons of water.

Prepare the ingredients & make the glaze
Form the meatballs
3 Form the meatballs

In a bowl, combine the beef, breadcrumbs, and chopped ginger; season with salt and pepper. Gently mix to combine. Form the mixture into 16 tightly packed meatballs. Transfer to a plate.

4 Cook the meatballs & peas

In a large pan (nonstick, if you have one), heat a drizzle 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), 8 to 10 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the halved peas 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 & peas
Finish & serve your dish
5 Finish & serve your dish

To the pan, 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 slightly thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished meatballs and peas (including any glaze from the pan) and marinated radishes (including any liquid). Enjoy!

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

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