One-Pan Plant-Based Meatballs with Coconut Rice
By Sara MayerPublished on January 31, 2022
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
Any long-grain white rice can be substituted for the jasmine rice. You will need a 12-inch nonstick skillet with a tight-fitting lid.
Instructions
- Stir panko, chili-garlic sauce, 1 tablespoon soy sauce, and ginger in large bowl until evenly combined. Break ground meat into small pieces and add to bowl with panko mixture along with two-thirds of scallions and ¼ cup cilantro. Gently knead with your hands until mixture is well combined. Using your moistened hands, pinch off and roll meat mixture into 1½-inch meatballs. (You should have 12 meatballs.) Transfer meatballs to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 2 to 3 minutes. Transfer meatballs to clean plate. Add bell peppers to fat left in skillet and cook until beginning to brown, about 3 minutes. Add rice and cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute. Stir in water, coconut milk, salt, and remaining 1 tablespoon soy sauce and bring to boil. Nestle meatballs into rice, cover skillet, reduce heat to low, and cook for 20 minutes.
- Without removing lid, remove skillet from heat and let sit, covered, for 10 minutes. Gently stir peas into rice, then sprinkle with peanuts, remaining one-third scallions, and remaining ¼ cup cilantro. Serve with lime wedges and extra chili-garlic sauce.
Time
1¼ hoursYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Boldly flavored plant-based meatballs cook up juicy and tender nestled in a skillet of creamy coconut rice in this skillet meal. The meatballs benefit from plentiful seasonings: cilantro, scallions, and ginger, plus doses of chili-garlic sauce and soy sauce for heat and savory depth. Panko bread crumbs bind the mixture and keep the meatballs moist. Chilling the meatballs helps them stay round as they brown, as does turning them frequently. After browning the meatballs, we remove them from the skillet and soften bell peppers and toast the rice. To simmer the rice, we swap out some of the water for coconut milk—just enough to provide coconutty richness without making the finished dish heavy. We return the meatballs to the skillet to finish cooking with the rice, add a handful of frozen peas off the heat to warm through, and then finish the dish with fresh cilantro and scallions, a squeeze of lime juice, and crunchy chopped peanuts.
Before You Begin
Any long-grain white rice can be substituted for the jasmine rice. You will need a 12-inch nonstick skillet with a tight-fitting lid.
Instructions
- Stir panko, chili-garlic sauce, 1 tablespoon soy sauce, and ginger in large bowl until evenly combined. Break ground meat into small pieces and add to bowl with panko mixture along with two-thirds of scallions and ¼ cup cilantro. Gently knead with your hands until mixture is well combined. Using your moistened hands, pinch off and roll meat mixture into 1½-inch meatballs. (You should have 12 meatballs.) Transfer meatballs to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 2 to 3 minutes. Transfer meatballs to clean plate. Add bell peppers to fat left in skillet and cook until beginning to brown, about 3 minutes. Add rice and cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute. Stir in water, coconut milk, salt, and remaining 1 tablespoon soy sauce and bring to boil. Nestle meatballs into rice, cover skillet, reduce heat to low, and cook for 20 minutes.
- Without removing lid, remove skillet from heat and let sit, covered, for 10 minutes. Gently stir peas into rice, then sprinkle with peanuts, remaining one-third scallions, and remaining ¼ cup cilantro. Serve with lime wedges and extra chili-garlic sauce.
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