"That's a spicy meatball," the old commercial (and stereotype) said. But one country (or continent) isn't the end-all be-all for delicious, fiery balls of ground meat. This meatball dinner combines that workhorse Thai condiment, Sriracha, with sweet Japanese Teriyaki. (A red Fresno chile adds another pop of heat.) Snap peas and broccoli offer a fresh and crunchy side, and the whole meal adds up to a dinner that bests what you thought of as a “spicy meatball.” Now, if you're still wondering where the beef is, we can't help you.
Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner, cover, and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove strings from snap peas, if necessary.
Cut broccoli into bite-sized pieces, if necessary.
Slice half the Fresno chile into rounds. Mince remaining chile. Remove seeds for less spice. Wash hands and cutting board after working with Fresno chile.
Combine teriyaki, Sriracha (to taste), and 2 Tbsp. water in a mixing bowl.
Form and Sear Meatballs
In another mixing bowl, combine pork, ginger and a pinch of pepper. Form into eight equal-sized meatballs.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add meatballs to hot pan and stir occasionally until browned on three sides, 6-8 minutes.
Transfer to a plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook meatballs to medium-high heat and add 1 tsp. olive oil.
Add snap peas, broccoli, and minced Fresno (to taste) to hot pan and stir occasionally until lightly charred, 3-4 minutes.
Season with a pinch of salt and pepper. Add meatballs and teriyaki-Sriracha glaze to pan and stir occasionally until vegetables are glazed and meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with wonton strips and Fresno rounds (to taste). Bon appétit!