sweet and sour meatballs

Ingredients:

Meatballs:

• 12 oz Impossible Meat (1 package - .75lbs)

• 1/2 tbs Dijon Mustard

• 1 1/2 tbs Olive Oil

• 1/2 tsp chopped Thyme leaves (dried okay!)

• 1 1/2 tsp chopped Garlic (from a jar okay!)

• 1/2 teaspoon Kosher Salt

• 1/2 teaspoon Pepper

Sweet & Sour Sauce:

• 1/2 cup packed Brown Sugar

• 1/2 cup White Vinegar

• 1/4 cup Ketchup

• 1 tbs Soy Sauce

• 2 1/4 cups Pineapple Juice

• 1 tbs Cornstarch

• 1 tbs Sriracha

• 4 tbs sliced Scallions

White Rice:

• 1 cup Jasmine Rice

• 2 cups Water (Veggie Broth optional)

• Salt

• Grass fed unsalted Butter (optional)

Directions:

Making the white rice:

1. Rinse the rice. I know, I KNOW, rinsing is annoying, but it takes 20 seconds and gets rid of starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.

2. Double check your package, if you’re using a different rice, the water to rice ratio may be different.

3. Bring 2 cups of water to a boil. (While the water is boiling, and the rice is cooking, make the meatballs!)

4. Add in the rice and a pinch of salt. If you want to add in a tablespoon of butter, that takes the rice to the next level.

5. Bring the water to a gentle boil. Cover with a lid and set a 15 minute timer. At 15 minutes, check the rice. Once the water is absorbed, your rice is done. If the water is not all absorbed check again in 3 more minutes.

6. When the rice is done, remove it from the heat.

Making the meatballs:

1. If using fresh Thyme and Garlic, chop these now.

2. Slice Scallions, set aside.

3. Place the ground meat into a large bowl.

4. Add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) meatballs of equal size and thickness. I like to use an ice cream scooper to help with consistency.

5. In a large saucepan brown the meatballs (usually about 2 minutes each time you move it). Once every side is browned, set aside.

Making the sweet & sour sauce:

1. In a large skilled (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce, and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium- high heat.

2. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup of Pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine. (The higher the heat, the more the sauce will reduce. So if it isn’t getting thick, you may need to turn up the heat).

3. Add the sriracha to the sauce, mix.

4. Add the meatballs and cook until the sauce has thickened and the meatballs are heated through, 8-10 minutes.

Assemble:

1. Place the rice in a bowl.

2. Add the meatballs and lots of sauce to the the bowl.

3. Top with fresh scallions.