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Sweet and Spicy Sesame Meatball Bowl with Mango Cucumber Salad

Make Sweet and Spicy Sesame Meatball Bowl with Mango Cucumber Salad for a bright, crowd-pleasing weeknight meal.

Ingredients

• 1 pound ground chicken or pork
• 2 green onions chopped
• 3 cloves garlic, grated
• 2 tablespoons grated ginger
• 1/2 cup cilantro, chopped
• 1 teaspoon Worcestershire sauce
• black pepper
• 2 tablespoons sesame oil
• 1/3 cup tamari or soy sauce
• 1-2 tablespoons chili sauce
• 2 tablespoons honey
• 1 tablespoon sesame seeds
• 1 teaspoon cornstarch or arrowroot powder
• 3 cups steamed rice

Salad :

• 2 Persian cucumbers, sliced
• 1 mango, peach, or a mix, chopped
• 1 tablespoon Gochugaru flakes
• 1 tablespoon tamari or soy sauce
• 1 tablespoon sesame seeds

Instructions

Step 1: Mix the meatball filling

In a large bowl combine the ground chicken or pork with the chopped green onions, one clove of grated garlic, one tablespoon grated ginger, chopped cilantro, a splash of Worcestershire and a generous pinch of black pepper. Gently fold the mixture until just combined — overworking will make the meatballs tough. Lightly oil your hands and roll level tablespoon-sized portions into 15–20 tight little balls, placing them on a small plate as you go.

Notes

• Don’t overmix the meat mixture to keep meatballs tender.
• Keep the salad separate until serving to maintain cucumber crunch.
• Taste the sauce as you go to balance sweet and salty.
• If freezing, flash-freeze meatballs on a tray before bagging.
• Warm meatballs in a skillet with a splash of water or extra sauce to revive glaze.