Orange Glazed Ginger Meatballs over Jasmine Rice – Delicious weeknight dinner that came together in less than 20 minutes! We have all agreed that this is one of our favorite meals.
Orange Glazed Ginger Meatballs over Jasmine Rice came together when we had some ground beef in the fridge one night and we wanted something different but quick. Sometimes those can be the best meals. So we grabbed the ground beef, some ponzu sauce which is like soy sauce but much better in my opinion. It is a fruitier sauce. It is a citrus based sauce so it goes well with this dish and something we always have in the fridge.
Orange Glazed Ginger Meatballs over Jasmine Rice came together so quick!
We mixed the beef with some bread crumbs, minced garlic and ginger and an egg. then cooked them a few minuted in some olive oil. Then we added some thinly sliced carrots, cooked them for a few more minutes then added the chopped bok choy. I would have added mushrooms if I had them in the fridge.
Orange Glazed Ginger Meatballs over Jasmine Rice is so yummy!
Orange Glazed Ginger Meatballs over Jasmine Rice is meal rotation now!
What started out as a throw together meal is now a go to meal for us! Love those kind of dinners!!
Make this Orange Glazed Ginger Meatballs over Jasmine Rice today!
- 1 lb ground beef
- 3 garlic cloves minced
- 1 tsp ginger minced
- 4 carrots thinly sliced
- 3 small bunches bok choy chopped
- 1 orange juice of
- 1 cup jasmine rice
- 2 cups water
- 1/2 cup plain bread crumbs
- 1 egg
- 1/4 cup sweet chili sauce
- 1/4 cup ponzu sauce
- salt and pepper to taste
- 1 tbsp olive oil
In a medium pan add water and rice and salt. Bring to a boil then reduce heat to low. cook 12-14 minutes.
Prepare veggies. Slice carrots thin. Slice bok choy. Squeeze orange into bowl add sweet chili sauce and ponzu sauce. Mix it together.
Mix ground beef, egg, bread crumbs, minced garlic and minced ginger and form meatballs. I make meatballs smaller.
In a skillet place 1 tbsp olive oil add meatballs and cook for a couple of minutes. Add carrots and cook for a few minutes. Add chopped bok choy and orange sauce to pan. Season with salt and pepper to taste.
Cook stirring every minute or so for 3-4 minutes until sauce is slightly thickened.
Serve over jasmine rice.