Pork Meatball Banh Mi Bowls

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

1 c. jasmine rice

1 large egg

1 1/2 tbsp. white miso

1 c. panko

1 tbsp. grated peeled fresh ginger

1 large garlic clove, grated

3 scallions, white and light greens, finely chopped and greens, thinly sliced, separated

1 lb. ground pork

1/4 c. hoisin sauce

2 tsp. plus 1/4 cup rice vinegar, divided

1/2 tsp. sugar

1 daikon (7 ounce), peeled and cut into matchsticks (see Make the Cut)

1 large carrot (7 ounce), peeled and cut into matchsticks (see Make the Cut)

4 radishes, cut into matchsticks

Instructions

Cook rice per package directions. Heat broiler with rack 6 inches from broiler. Line rimmed baking sheet with nonstick foil.

In medium bowl, whisk together egg and miso, then stir in panko. Stir in ginger, finely chopped scallions (reserve dark greens for daikon salad), garlic, and half of cilantro. Add pork and mix until just combined.

Shape mixture into 20 balls (about 2 tablespoons each) and place on prepared baking sheet. Broil until cooked through, 8 to 12 minutes. Meanwhile, in large bowl, stir together hoisin sauce and 2 teaspoons vinegar; add meatballs and gently toss.

Meanwhile, in separate large bowl, whisk together sugar, remaining 1/4 cup vinegar and 1/4 teaspoon kosher salt. Add daikon, carrot, and radishes, remaining cilantro and reserved scallion greens and toss. Serve over rice and meatballs in bowls.

Nutrition

• Lipides Totaux: About 539 calories, 19 g