Ginger Garlic Beef Meatball Bowls with Coconut Rice

Ingredients

Coconut Rice

1 cup jasmine rice

1 15 oz can full-fat coconut milk

¾ cup water

Pinch of salt

Ginger Garlic Beef Meatballs

1 lb lean ground beef

¼ cup breadcrumbs

¼ cup milk of choice

1 tsp soy sauce or coconut aminos

3 green onions sliced (whites and greens separated)

3 garlic cloves minced

2 tsp fresh ginger minced

½ tsp salt

½ tsp black pepper

½ tsp red pepper flakes

Roasted Green Beans

8 oz fresh green beans trimmed

1 tsp olive oil

½ tsp salt

½ tsp black pepper

For Serving

Sriracha mayo

Sesame seeds

Reserved green onion tops

Method

Make the Coconut Rice

Add the jasmine rice, coconut milk, water, and salt to a medium saucepan.

Bring to a gentle simmer, then reduce heat to low.

Cover and cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let sit for 5 minutes before fluffing with a fork.

Prepare the Meatballs & Green Beans

Preheat oven to 425°F. Lightly grease a baking dish or sheet pan.

In a large bowl, combine the breadcrumbs and milk. Let sit for 2–3 minutes.

Add the ground beef, soy sauce or coconut aminos, green onion whites, garlic, ginger, salt, pepper, and red pepper flakes. Mix until just combined.

Form into approximately 16 meatballs (about 1 inch in diameter) and place on one side of the prepared pan.

Toss the green beans with olive oil, salt, and pepper and arrange on the other side of the pan.

Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 160°F and the green beans are tender-crisp.

Assemble & Serve

Divide the coconut rice among four bowls.

Top with meatballs and roasted green beans.

Drizzle with sriracha mayo and sprinkle with sesame seeds and the reserved green onion tops.

Serve immediately.