Apricot Ginger Teriyaki Glazed Pork Meatball Rice Bowls with Charred Snap Peas

Apricot Ginger Teriyaki Glazed Pork Meatball Rice Bowls with Charred Snap Peas

These rice bowls are comforting and bright. Juicy pork meatballs are glazed with Apricot Ginger Teriyaki Glaze and served over steamed rice with a quick charred snap pea side and a simple scallion garnish. The glaze is used two ways: stirred into the meatball mixture for subtle apricot and ginger flavor and warmed into a sticky finishing glaze for the hot meatballs.

Ingredients

• For the meatballs
  • 1 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp finely grated onion
  • 1 clove garlic, minced
  • 1 tbsp Apricot Ginger Teriyaki Glaze (stirred into mixture)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
• For the finishing glaze
  • 1/3 cup Apricot Ginger Teriyaki Glaze
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
• Charred snap peas
  • 2 cups snap peas, trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste
• To serve
  • 2 cups cooked jasmine or short grain rice, warm
  • 2 scallions, thinly sliced
  • Sesame seeds for garnish (optional)
  • Lime wedges (optional)

Instructions

1. Preheat oven to 400 F. Line a baking sheet with parchment.
2. Make the meatballs: In a bowl combine ground pork, panko, beaten egg, grated onion, garlic, 1 tbsp Apricot Ginger Teriyaki Glaze, salt and pepper. Mix gently until just combined. Form into 18 to 20 small meatballs and place on the prepared baking sheet.
3. Roast the meatballs: Bake meatballs 12 to 15 minutes until cooked through.
4. Prepare the finishing glaze: While meatballs roast, warm 1/3 cup Apricot Ginger Teriyaki Glaze with 1 tsp soy sauce and 1 tsp rice vinegar in a small saucepan over low heat until loosened, about 1 to 2 minutes. Keep warm.
5. Char the snap peas: In a hot skillet heat 1 tbsp olive oil. Add snap peas in a single layer and cook 2 to 3 minutes without stirring until charred, then toss and cook another 1 to 2 minutes until tender crisp. Season with salt and pepper and remove from heat.
6. Glaze the meatballs: Transfer roasted meatballs to a bowl and pour the warm finishing glaze over them. Toss gently to coat so meatballs are glossy. Return to the baking sheet for 1 minute if you want glaze to set more.
7. Assemble bowls: Divide warm rice between two or four bowls. Top with glazed pork meatballs and a portion of charred snap peas. Sprinkle with sliced scallions and sesame seeds. Serve with lime wedges.
8. Serve immediately: The glaze is best warm and shiny while the snap peas remain crisp.

Notes

• Creative use of product: Apricot Ginger Teriyaki Glaze is folded into the meatball mix for integrated flavor and warmed into a glossy finishing glaze that coats the hot meatballs for shine and extra apricot and ginger complexity.
• Make ahead: Meatballs can be formed and refrigerated a few hours ahead. Rewarm glaze and finish meatballs just before serving.
• Adjust sweetness: The glaze adds sweetness. Add a squeeze of lime to balance the bowl if desired.