Pork Shumai Meatballs
- 2 garlic cloves
- 3 green onions
- 3/4 c. Jasmine rice
- 14 oz. ground pork
- 2 t. chopped ginger
- 2 T. soy sauce
- 2 t. toasted sesame oil
- 2 t. white rice flour
- 5 oz. sugar snap peas
- 1/4 t. red pepper flakes
- 2 oz. Ponzu sauce
Cooking time 35mins
Adapted from homechef.com
Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
Mince garlic. Trim and thinly slice green onions on an angle.
Bring a medium pot with rice and 1 1/2 c. water to a boil. Once boiling, reduce to a low simmer, cover, and cook until tender, 18 - 20 minutes. Fluff grains with a fork and remove from burner. Keep covered and set aside. While rice cooks, prepare meatballs.
Combine pork, ginger, soy sauce, half the green onions (reserve remaining for snap peas), half the sesame oil (reserve remaining for snap peas), rice flour, and a pinch of pepper in a medium mixing bowl. Mix thoroughly, ensuring meat is evenly seasoned.
Form pork mixture into eight golf ball-sized meatballs. Heat 1 t. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until well-browned on two sides, 2 -3 minutes per side. Transfer to a prepared baking sheet and bake until meatballs reach a minimum internal temperature of 160 degrees, 8 - 10 minutes Remove from oven and set aside Wipe pan clean and reserve. While meatballs bake, saute sugar snap peas.
Return pan used to sear meatballs to medium heat. Add 1 t. olive oil and remaining sesame oil to hot pan. Add garlic and cook until fragrant, 1 minute. Add sugar snap peas and remaining green onions (reserve a pinch for garnish), and cook until tender and lightly charred, 4 - 5 minutes. Season with a pinch of salt and red pepper flakes (to taste).
On a plate or in a shallow blow, place a serving of rice and sugar snap peas in center. Add meatballs and drizzle ponzu sauce over (or serve on a side for dipping). Garnish with reserved green onions.