Chili-Soy Mushroom Meatballs with Ginger-Scallion Rice

By Jamie Vespa

Chili-Soy Mushroom Meatballs tossed in a sticky-sweet sauce and served over fragrant ginger-scallion rice. These vegetarian meatballs are so tender and flavorful, they'll impress even the most devout carnivores.

Ingredients

• 4 Tbsp. extra-virgin olive oil, divided
• 8 oz. cremini mushrooms, sliced
• 5 oz. shiitake mushrooms, stemmed and sliced
• 1 bunch green onions, trimmed and thinly sliced
• 4 minced garlic cloves, divided
• 1/2 tsp. crushed red pepper flakes, divided
• 1 (15-oz.) can chickpeas, drained, rinsed, and patted dry
• 1 cup panko breadcrumbs ((sub quick-cooking oats))
• 1 egg
• 1/2 cup chopped cilantro leaves
• 1/3 cup plus 2 tsp. lower-sodium soy sauce or tamari
• 2 Tbsp. minced fresh ginger
• 1 cup dry long-grain white rice (such as basmati or jasmine)
• 1/2 cup vegetable broth
• 2 Tbsp. rice vinegar
• 1 1/2 Tbsp. honey
• 2 tsp. corn starch
• Toasted sesame seeds for garnish
• Perfect Sautéed Broccoli

Instructions

1. 1

   Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add cremini and shiitake mushrooms; cook 8 to 10 minutes, until soft and golden. Stir in 1/2 cup of the chopped green onions, 2 minced garlic cloves, and 1/4 tsp. chili flakes; cook 2 more minutes.Let cool slightly.

2. 2

   In the bowl of a food processor, combine mushroom mixture, chickpeas, breadcrumbs, egg, cilantro, 2 tsp. soy sauce, and 1/4 tsp salt. Pulse, mixing until combined, but not puréed, leaving a little texture. Stop to scrape down the sides as needed.Transfer mixture to a bowl and refrigerate for a minimum of 30 minutes, or up to overnight.

3. 3

   While meatball mixture chills, heat 1 Tbsp. oil in a small saucepan over medium heat. Once hot, add 1/2 cup of the chopped green onions, 2 minced garlic cloves, and ginger; cook 2 to 3 minutes, until aromatic.Stir in rice and cook 1 minute to lightly toast. Add 2 cups of water and 1/2 tsp salt; bring mixture to a boil. Reduce heat to low, cover, and gently simmer until liquid is absorbed and rice is fluffy, about 15 minutes. Keep covered until ready to serve.

4. 4

   Meanwhile, combine remaining 1/3 cup soy sauce, vegetable broth, rice vinegar, honey, corn starch, and remaining 1/4 tsp. chili flakes in a bowl; mix well to combine. Set aside.Use a medium cookie dough scoop to scoop out 1.5 Tbsp amounts of mushroom mixture and gently form/roll into 20 to 21 golfball-sized meatballs. In a large skillet, heat remaining 2 Tbsp. olive oil over medium-high. Once hot, add the meatballs and cook for 5 to 7 minutes, turning to brown all sides, until golden-brown and slightly crisp. (Note: if you're using a smaller pan, cook the meatballs in two batches.)If the meatballs begin burning, reduce heat to medium.

5. 5

   Once all of the mushroom meatballs are browned, pour sauce into pan. Cook 2 minutes, until thickened, tossing to coat meatballs in sauce. Serve meatballs and sauce over rice with any remaining green onions and toasted sesame seeds as garnish.