I love a good take out fake out meal! This one delivers on ALL THE THINGS! The flavor is out of this world and it is sooo easy to make! I got the idea to make a crispy rice bowl when Carl took me out to lunch to a place called “Burning Rice”. They serve their meals bowl style with sizzling, crispy rice and I loved the texture and flavor it had. I knew I could recreate something similar at home and that’s when I came up with this idea! The meatballs have such great flavor and pair so well with the Mongolian sauce. I love the addition of the bright, crispy veggies also! Put this on your Friday night dinner and a movie list and skip the door dash this week!
Mongolian Meatball Bowls with Crispy Rice
4
servings20
minutes30
minutesIngredients
*For the Meatballs*
1/2 lb 1/2 Ground Pork
1/2 lb 1/2 Lean Ground Beef
2 Tbsp 2 Soy Sauce
2 Tbsp 2 Minced Green Onion
1 tsp 1 Ginger Paste
1 tsp 1 Pure Sesame Oil
2 2 Cloves Minced Garlic
*For the Mongolian Sauce*
1/2 cup 1/2 Brown Sugar
1/2 cup 1/2 Soy Sauce
1/4 cup 1/4 Water + 2 Tbsp for Corn Starch Slurry
2 2 Cloves Minced Garlic
1 Tbsp 1 Minced Green Onion
1 tsp 1 Ginger Paste
1 Tbsp 1 Corn Starch
*For the Rice*
1 cup 1 Jasmine Rice
2 cups 2 Water
Salt to taste
1/4 cup 1/4 Refined Sesame Oil or Canola Oil
Broccoli, Red Pepper & Snap Peas for the stir fry
Directions
- To begin, preheat oven to 400 degrees. Mix together ingredients for meatballs. Form into balls and bake for 20-25 minutes turning half way through.
- While meatballs are baking, cook rice on stove top. Combine water, salt to taste and rice. Once water comes to a boil, turn heat down to low, cover and cook for 20 minutes. Once finished cooking, add light sesame oil to skillet and once hot, add cooked rice. Spread rice out in the skillet to evenly brown and crisp up the bottom. Once the rice begins to brown and crisp, flip and toss to crisp up. Set aside
- In a small mixing bowl, mix all ingredients together for the Mongolian sauce and whisk thoroughly. Set aside
- In a skillet, add light sesame oil and saute your veggies until tender. Once tender, add Mongolian sauce and bring to bubble. Mix corn starch and water together. Add to skillet and allow sauce to thicken. Once thickened, add meatballs and coat in the sauce.
- To build bowls, add crispy rice and top with meatballs and veggies. Garnish with green onion, cilantro and toasted sesame seeds. ENJOY!
