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Soy-Ginger Pork Meatballs
with Zucchini & Snow Pea Fried Rice
55 MIN
4 Servings
From the Test Kitchen
Tonight’s dinner is juicy pork meatballs, flavored with ginger and sesame oil and coated in an umami-rich soy glaze. On the side, we’re preparing a seasonal take on fried rice. To create a savory base for the rice, we’re sautéing shiitake mushrooms and scallions in the rich, tasty fond left behind by the meatballs (a classic chef’s trick). And for delicious textural contrast, we’re mixing in tender slices of summer squash and crunchy snow peas.
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NutritionPER SERVING
-
Calories615 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
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.
2
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.
3
Form & 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.
4
Cook the mushrooms & 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.
5
Add the rice, vegetables & sauce:
Add the cooked rice, squash 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 squash 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.
6
Glaze the meatballs & serve your dish:
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!
1
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.
2
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.
3
Form & 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.
4
Cook the mushrooms & 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.
5
Add the rice, vegetables & sauce:
Add the cooked rice, squash 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 squash 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.
6
Glaze the meatballs & serve your dish:
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!
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