Ginger Meatballs with Spicy Mayo
Cilantro-Carrot Brown Rice
Ingredients
- 2 (10-oz) pkg frozen plant-based Italian-style meatballs
- ½ cup vegan sesame ginger dressing
- ½ cup vegan mayonnaise
- 1 Tbsp Sriracha hot sauce
- 2 limes, cut into wedges
Instructions
- Cook meatballs according to package directions; brush with dressing.
- Meanwhile, combine mayonnaise and Sriracha, adding water as needed to reach desired consistency. Serve flavored mayo and lime wedges with meatballs.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil-in-bag brown rice
- 1½ cups shredded carrots
- 2 Tbsp dark 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 5 minutes or until tender. Stir carrots, cilantro, sesame seeds, and salt into rice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
431
|
175
|
606
|
| Fat (g) | 36 | 7 | 43 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 16 | 3 | 19 |
| Carb (g) | 13 | 27 | 40 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 740 | 208 | 948 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
