I love to look at vintage cookbooks to see which ingredients and dishes we all the rage during different time periods. Why was everything gelatinized and in an animal shaped mold in the 1970’s? I can even look through my own recipe collections (I used to cut them out of magazines and put them in scrapbooks) and I can see that goat cheese and caramelized onions were really my jam in the early 2000’s.
Down the line, I predict we’ll fondly recall all of the rice bowls we ate in the 2020’s because they are EVERYWHERE. Ad for good reason – they are incredibly versatile and easy to customize based on dietary preferences or restrictions.
I’ve been making these rice bowls a lot lately – featuring chicken meatballs packed with ginger and garlic over fluffy rice and an easy sriracha mayo strewn over the top. I shared this dish on Minnesota Live this week – here are a few more tricks to using it in your meal planning.
- Feel free to add more toppings to your rice bowl. Radishes, cucumbers, snap peas, avocado, sprouts, cilantro, even a fried or soft boiled egg would all be delicious additions.
- The sriracha mayo is incredibly simple: Add 2 teaspoon sriracha to 1/2 cup mayonnaise and whisk in the juice of 1 lime. This keeps well in the fridge for a couple of weeks.
- You can easily prep the meatball mixture in the morning and store in a covered bowl in the fridge. When you get home, just scoop them onto a sheet tray, pop them in the oven and make the rice on the stove. You’ll have dinner done in 25 minutes and it’s mostly hands off time.
- If you want another meatball based rice bowl idea, check out this post.
Garlic & Ginger Chicken Meatballs
Gather this:
- 1 lb ground chicken
- 1 tbsp fresh grated ginger
- 4 cloves garlic, minced
- 1 egg
- 1 cup fresh bread crumbs (preferably sourdough)
- 2 tbsp soy sauce
- 1/2 tsp fish sauce
- 1 carrot, grated
- 1/2 cup minced mushrooms
- 2 green onions, white parts chopped and green parts chopped and set aside
Do this:
Preheat the oven to 450 degrees.
Put all of the ingredients (except the green parts of the green onions) in a large bowl. Use a spoon or your hands to gently combine the ingredients – careful not to overmix but making sure it’s all evenly distributed. Using a cookie scoop (mine is 2 tbsp sized), scoop the meatballs onto a parchment lined sheet tray. Use your hands to gently press the meatballs together if they seem a little loose. Spray the tops with avocado oil spray and put the tray into the oven. Bake for 20 minutes (longer if your meatballs are larger). Serve over cooked jasmine rice with sriracha mayo and garnish with the chopped green onions.