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Soy-Glazed Meatballs
with Swiss Chard, Jasmine Rice & Marinated Radish
35 MIN
2 Servings
From the Test Kitchen
Meatballs have a delicious place in cuisines across the globe. In this Chinese-inspired recipe, we’re making our meatballs with ginger and scallion, then glazing them with a delectable soy sauce. A garnish of vinegar-marinated radish completes the dish with bright flavor and delicate crunch. (Quick tip: “squaring” off your radish, or slicing off four sides to turn it into a cube, will allow you to more easily cut it into matchsticks!)
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NutritionPER SERVING
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Calories715 Cals (est.)
fresh
ingredients
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tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ 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. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the ends of the radish; cut into matchsticks. Place in a bowl with half the vinegar; toss to coat and set aside to marinate.
3
Cook the chard:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chard leaves and stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 2 tablespoons of water and cook, stirring occasionally, 1 to 2 minutes, or until the chard leaves have wilted and the water has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
4
Form & brown the meatballs:
In a large bowl, combine the ground beef, breadcrumbs, ginger and white bottom of the scallion; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 14 to 16 equal-sized meatballs. In the pan used to cook the chard, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
5
Glaze the meatballs:
Add the soy glaze, remaining vinegar and 2 tablespoons of water to the pan of meatballs; cook, stirring occasionally and spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce has thickened and the meatballs are thoroughly coated and cooked through. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the cooked rice and cooked chard between 2 dishes. Top with the glazed meatballs. Garnish with the green top of the scallion and marinated radish. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ 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. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut off and discard the ends of the radish; cut into matchsticks. Place in a bowl with half the vinegar; toss to coat and set aside to marinate.
3
Cook the chard:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chard leaves and stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 2 tablespoons of water and cook, stirring occasionally, 1 to 2 minutes, or until the chard leaves have wilted and the water has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
4
Form & brown the meatballs:
In a large bowl, combine the ground beef, breadcrumbs, ginger and white bottom of the scallion; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 14 to 16 equal-sized meatballs. In the pan used to cook the chard, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
5
Glaze the meatballs:
Add the soy glaze, remaining vinegar and 2 tablespoons of water to the pan of meatballs; cook, stirring occasionally and spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce has thickened and the meatballs are thoroughly coated and cooked through. Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the cooked rice and cooked chard between 2 dishes. Top with the glazed meatballs. Garnish with the green top of the scallion and marinated radish. Enjoy!
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