master

Meatballs have a delicious place in cuisines across the globe. In this Chinese-inspired recipe, we’re making our meatballs with ginger and scallion, then glazing them with a delectable soy sauce. A garnish of vinegar-marinated radish completes the dish with bright flavor and delicate crunch. (Quick tip: “squaring” off your radish, or slicing off four sides to turn it into a cube, will allow you to more easily cut it into matchsticks!)

Ethan Mick

with Swiss Chard, Jasmine Rice & Marinated Radish

Soy-Glazed Meatballs

Ground Beef

Jasmine Rice

Radish

Scallion

Swiss Chard

Soy Glaze

Rice Wine Vinegar

1-Inch Piece Ginger

Panko Breadcrumbs

Ingredients

[In a small pot, combine the **rice**, **a big pinch of salt** and **1½ cups of water**;](#) heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. [Separate the chard leaves and stems;](#) roughly chop the leaves and thinly slice the stems. Peel and mince the ginger. [Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top.](#) [Cut off and discard the ends of the radish;](#) cut into matchsticks. Place in a bowl with **half the vinegar**; toss to coat and set aside to marinate.

Prepare the ingredients:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **chard leaves and stems**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add **2 tablespoons of water** and cook, stirring occasionally, 1 to 2 minutes, or until the chard leaves have wilted and the water has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the chard:

In a large bowl, combine the **ground beef**, **breadcrumbs**, **ginger** and **white bottom of the scallion**; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 14 to 16 equal-sized meatballs. In the pan used to cook the chard, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.

Form & brown the meatballs:

Add the **soy glaze**, **remaining vinegar** and **2 tablespoons of water** to the pan of meatballs; cook, stirring occasionally and spooning the sauce over the meatballs, 2 to 3 minutes, or until the sauce has thickened and the meatballs are thoroughly coated and cooked through. [Remove from heat and season with salt and pepper to taste.](#)

Glaze the meatballs:

Divide the **cooked rice** and **cooked chard** between 2 dishes. Top with the **glazed meatballs**. Garnish with the **green top of the scallion** and **marinated radish**. Enjoy!