Umami Ginger Meatball Bar
One recipe—endless ways to enjoy!
Hard to find one option that pleases everyone? Introducing our chef-curated “perfect plates,” where everyone can build their own bowl. This one stars gingery beef meatballs, fluffy rice, tender roasted carrots, and a lineup of tantalizing toppers—tangy cucumber salad, umami ponzu sauce, Sriracha mayo, cilantro, and crispy fried onions.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
12 ounce
Carrots
1 unit
Cucumber
¼ ounce
Cilantro
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Umami Ginger Sauce
(Contains Soy, Wheat)
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
10 teaspoon
Rice Wine Vinegar
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• While rice cooks, trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Roughly chop cilantro.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While carrots roast, in a large bowl, gently combine beef*, panko, 1 TBSP umami ginger sauce (2 TBSP for 4 servings), salt (we used 1⁄2 tsp; 1 tsp for 4), and pepper. (You’ll use the rest of the umami ginger sauce later.) Form into 10 11⁄2-inch meatballs (20 meatballs for 4). • Arrange meatballs on a second lightly oiled baking sheet. Roast on middle rack until browned and cooked though, 12-15 minutes.
• Meanwhile, in a small microwave-safe bowl, combine ponzu, remaining umami ginger sauce, and 1 TBSP vinegar (2 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 60-90 seconds. TIP: If you like a sweeter sauce, stir in a pinch of sugar from your pantry. • In a separate small bowl, combine mayonnaise and Sriracha to taste.
• In a medium bowl, combine cucumber, remaining vinegar, 1 tsp sugar (2 tsp sugar for 4 servings), and a pinch of salt and pepper.
• Fluff rice with a fork. • Serve rice, roasted carrots, umami ginger meatballs, cucumber salad, umami ponzu sauce, Sriracha mayo, cilantro, and crispy fried onions family style and let everyone build their own plate.
Ground Beef is fully cooked when internal temperature reaches 160°.
