Categories: Meals

Ingredients

• 1 1/2 cups shiitake mushroom caps
• 10 oz. pork tenderloin, cut into 1/2-inch pieces
• 6 tbsp. panko
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 large egg, lightly beaten
• 2 tbsp. canola oil, divided
• 6 oz. Broccolini, finely chopped
• 1 cup chicken stock, divided
• 2 tbsp. rice or apple cider vinegar, divided
• 1 tbsp. light brown sugar
• 1 tbsp. soy sauce
• 1 tbsp. Sriracha
• 2 tsp cornstarch
• 2 (8.8 oz.) pkg. precooked brown rice

Directions

1. Place mushrooms and pork in a food processor; pulse 15 to 20 times or until finely chopped. Place pork mixture in a bowl with panko, 1/4 tsp salt, 1/4 tsp pepper and egg; stir to combine. Divide and shape pork mixture into 24 meatballs.

2. Heat 1 1/2 tsp oil in a large skillet over medium-high. Add Broccolini; cook 2 minutes. Place sautéed broccolini in a bowl; set aside.

3. Add remaining 1 1/2 tbsp. oil to pan. Add meatballs; cook 5 minutes, turning to brown on all sides.

4. Combine 3/4 cup chicken stock, 1 tbsp. rice vinegar, brown sugar, soy sauce, and Sriracha in a bowl; add to pan. Cover, reduce heat, and simmer 3 minutes or until meatballs are done. Combine remaining 1/4 cup stock and cornstarch in a bowl; stir into meatball mixture. Cook 1 minute or until sauce is thickened.

5. Heat rice as directed. Stir rice, remaining 1/4 tsp salt, remaining 1/4 tsp pepper, and remaining 1 tbsp. vinegar into sautéed Broccolini. Serve with meatball mixture.

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