Ingredients for 2
- ⅓ lb Ground Beef
- ⅛ cup Panko Breadcrumbs
- 1 ⅓ tbsp Soy Sauce, divided
- 2 ⅔ tsp Chili Garlic Sauce
- ⅓ oz Ginger, minced
- 1 ⅓ medium Green Bell Peppers
- ⅔ small Onion, chopped
- ½ cup Basmati Rice
- 1 ⅓ oz Green Peas
- ⅓ cup Cilantro, loosely packed
- ⅔ tbsp garam masala, divided
- 2 ⅔ tbsp Sweet Chili Sauce
- Oil
- ⅛ tsp salt
- Black pepper, to taste
- ⅞ water (plus 1/4 cup for the sauce)
Instructions
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Preheat oven to 450F. Add 1 1/4 cup water and 1/4 tsp salt to a medium pot. Cover and bring to a boil over a medium-high heat. Add rice and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed (12-14 mins). Add peas halfway through cooking. When rice is done, remove pot from heat, and leave covered.
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While rice cooks, combine beef, panko, half the ginger, a quarter of the soy sauce and a third of the garam masala. Roll mixture into 9 equal-sized meatballs. Arrange meatballs on a parchment-lined baking sheet. Bake on the middle rack in the oven until golden-brown and cooked through (8-10 mins).
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Meanwhile, core and cut the green peppers into 1/2" pieces and roughly chop cilantro. Stir together sweet chili sauce, remaining soy sauce, 1/4 cup water and chili garlic sauce in a small bowl.
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Heat a large non-stick pan over medium-high heat. Add 1 Tbsp oil, then onion and peppers. Cook, stirring occasionally, until slightly softened (2-3 mins). Add remaining ginger and remaining garam masala. Cook, stirring constantly, until fragrant (30 sec).
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Add meatballs and the stir-fry sauce to the pan with veggies. Cook, stirring gently, until sauce thickens slightly and coats meatballs (1 min). Season with salt and pepper, to taste.
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Add half the cilantro to rice, then fluff with a fork. Divide rice between plates, then top with meatballs, veggies, and any sauce in the pan. Sprinkle remaining cilantro over top.