Honey Garlic Glazed Meatballs over Rice

Rinse the jasmine rice under cold water and cook according to package directions. Once cooked, fluff with a fork and keep warm.

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, half of the minced garlic, grated ginger, and 1 tablespoon of the soy sauce. Mix gently with your hands until just combined, being careful not to overwork the meat.

Roll the mixture into approximately 16-20 small meatballs, about 1 inch in diameter.

Heat a large skillet over medium-high heat with a tablespoon of oil. Add the meatballs and sear until browned on all sides and cooked through (about 8-10 minutes). Remove meatballs from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium. Add the remaining minced garlic and cook for 30 seconds until fragrant. Pour in the honey, the remaining soy sauce, rice vinegar, and sesame oil.

In a small bowl, whisk the cornstarch with a teaspoon of water to create a smooth slurry. Whisk the slurry into the sauce in the skillet and simmer for 2-3 minutes until the sauce thickens into a glossy glaze.

Add the cooked meatballs back into the skillet. Toss gently to ensure every meatball is thoroughly coated in the sticky glaze.

Divide the warm rice among four bowls. Top with the glazed meatballs and a drizzle of extra sauce from the pan. Garnish with sliced green onions and sesame seeds if desired.