For the meatballs:
1 pound ground pork
Salt and pepper
1 inch ginger root, grated
3 cloves garlic, finely chopped or grated
3 scallions, whites and light green tops, finely chopped
A small handful cilantro, finely chopped (optional)
2 tablespoons Tamari/soy sauce
About 1/2 cup breadcrumbs
About 1 tablespoon safflower, canola or vegetable oil
For the sauce:
About 1/3 cup Hoisin sauce
About 1/4 cup ketchup
About 1/2 cup chicken stock
Sriracha, to taste
For the rice:
1 tablespoon safflower, canola or vegetable oil
1 cup long-grain white rice
Salt and pepper
1 1/2 cups chicken stock
1 slice ginger root about 1/2-inch thick
2 cloves garlic, crushed or chopped
1 bunch (3/4 pound) farm spinach (medium-size leaves), stemmed
2 scallions, whites and greens, coarsely chopped
A small handful cilantro leaves (optional)
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
Preheat oven to 400°F.
Combine meatball ingredients in a bowl and roll small to medium meatballs about 1 1/4-inch in diameter. Arrange meatballs on a parchment-lined baking sheet and roast 12-15 minutes until golden and cooked through.
Meanwhile, add sauce ingredients to a skillet and simmer to combine. Toast rice in oil in a saucepot and season with salt and pepper. Add stock, ginger and garlic, and bring to boil. Reduce heat to a simmer and cover; cook rice 15 minutes.
In a food processor, finely chop spinach, scallions and cilantro, if using. Add to rice along with sesame oil and seeds. Adjust salt to taste or season with soy sauce.
Add meatballs to skillet with sauce and toss to coat.
Serve meatballs on a bed of Green Rice with Sesame.