Sticky Tamarind Glazed Meatballs with Coconut Lime Rice

Ingredients

• •1 lb ground beef or pork
• •1/2 cup breadcrumbs
• •1 large egg
• •2 cloves garlic, minced
• •1/2 teaspoon ground ginger
• •1 teaspoon soy sauce
• •1/4 teaspoon black pepper
• •1/3 cup tamarind paste
• •2 tablespoons honey
• •1 tablespoon soy sauce (for glaze)
• •1/2 teaspoon chili flakes
• •1 cup jasmine rice
• •1 1/2 cups coconut milk
• •1/2 cup water
• •1 tablespoon lime juice
• •2 tablespoons fresh cilantro, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a large bowl, combine the ground beef or pork, breadcrumbs, egg, minced garlic, ground ginger, soy sauce, and black pepper. Mix until evenly combined but do not overwork the mixture.

3. 3

   Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through and golden brown.

4. 4

   While the meatballs are baking, prepare the tamarind glaze. In a small saucepan over medium heat, combine the tamarind paste, honey, soy sauce, and chili flakes. Stir and let it simmer for 3-4 minutes, until thickened slightly.

5. 5

   Cook the rice while the glaze simmers. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.

6. 6

   Once the rice is done, remove it from the heat and stir in the lime juice and chopped cilantro. Fluff with a fork before serving.

7. 7

   When the meatballs are finished baking, toss them in the tamarind glaze until each meatball is fully coated.

8. 8

   Serve the sticky tamarind glazed meatballs over the coconut lime rice. Garnish with additional cilantro if desired and enjoy!