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Miso Soy Ginger Meatballs
with sugar snap peas and rice

Active: 20 min Total: 40 min
Hopefully you already made your miso soy ginger sauce last night, so tonight's meal will be a breeze! These meatballs get an easy oven preparation and then covered in more sauce. No one will blame you for wanting to eat them with your hands! Our veggie version uses the same flavor profile but we're making seitan and mushroom lettuce wraps instead.


Rice (1 cup):
  • Rice (brown or white) - 1 cup , uncooked
Miso Soy Ginger Meatballs:
  • Homemade miso soy ginger sauce - 1/3 cup
  • Cilantro - 1/2 bunch , chopped
  • Ground meat - 1 1/4 lb ((beef or pork will work best, but you can use turkey))
Miso Soy Ginger Sauce:
  • Ginger - 2 tsp , grated
  • Miso - 2 tsp
  • Water - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Brown sugar - 1 tsp
  • Canola or grapeseed oil - 2 Tbsp
Miso Soy Ginger Sugar Snap Peas:
  • Garlic - 2 cloves , minced
  • Sugar snap peas - 1 lb , ends trimmed
  • Homemade miso soy ginger sauce - 2 Tbsp


  1. Rice - {If you already made enough from Monday, you're done!} For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Miso soy ginger sauce - {If you already made enough from Monday, you're done!} Grate ginger with a Microplane. Mix together sauce ingredients. (Can be done up to 5 days ahead)
  3. Cilantro - Chop. (Can be done up to 3 days ahead)
  4. {For snap peas} Garlic / Sugar snap peas - Prep as directed. (Can be done up to 3 days ahead)
  5. Make meatballs - Mix together half of the sauce, cilantro, some ground pepper with ground meat. Form into 1 1/2" (3.75 cm) wide meatballs. Place meatballs onto a cooling rack that's been placed into a sheet pan. Cover and refrigerate if not making immediately. (Can be done up to 1 day ahead)

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  1. Preheat oven to 375F (191C) degrees.
  2. Place meatballs into top rack of the oven and bake for 14 to 17 minutes. Any fat will drip through the cooling rack onto the sheet pan.
  3. While meatballs are baking, heat a saute pan or skillet over medium-high heat. Add cooking oil and then garlic to heated oil. Once you can smell the garlic, add the snap peas with sauce. Saute until tender but crunchy, 3 to 5 minutes. Remove from heat and season to taste with salt and pepper.
  4. Enjoy meatballs over rice with snap peas on the side.



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