Ginger Meatballs with Spicy Mayo
Cilantro-Carrot Brown Rice
Ingredients
- 1½ lb ground sirloin
- 1½ cups panko breadcrumbs
- ½ cup chopped lightly salted peanuts
- 1 to 2 Tbsp ginger paste
- 1 Tbsp fish sauce
- 2 large eggs
- ⅓ cup mayonnaise
- 1 to 2 Tbsp Sriracha
Instructions
- Preheat oven to 425°F. Combine beef, breadcrumbs, nuts, ginger paste, fish sauce, and eggs in a large bowl. Gently mix together using your hands.
- Roll beef mixture into 1½-inch meatballs. Place on a large greased rimmed baking sheet.
- Bake 10 to 13 minutes or until meatballs are no longer pink in center, shaking pan after 5 minutes.
- Meanwhile, combine mayonnaise and desired amount of Sriracha, adding water as needed to reach desired consistency. Serve mayonnaise mixture with meatballs.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil in bag brown rice
- 1½ cups shredded carrots
- 2 Tbsp sesame oil
- ½ cup chopped fresh cilantro
- 2 Tbsp sesame seeds
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook carrots in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Add carrots, cilantro, sesame seeds, and salt to rice, stirring to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
463
|
175
|
638
|
| Fat (g) | 29 | 7 | 36 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 19 | 27 | 46 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 603 | 208 | 811 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 1 | 0 | 1 |
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