[SIDE CARB SWAP JASMINE RICE TO MICROWAVABLE RICE] Sweet Soy Beef and Mushroom Meatballs with Rice & Green Beans

In a food processor or blender, combine mushrooms and scallion whites. Season with a pinch of salt and pepper.

Blend until no large pieces remain and mixture is finely chopped, 60-90 seconds. TIP: Scrape down the sides as needed to ensure everything blends evenly.

Heat a large drizzle of oil in a large pan over medium-high heat. Add veggie mixture to hot pan and cook, stirring occasionally, until browned and most of the liquid has evaporated, 5-6 minutes.

Transfer veggie mixture to a large bowl and refrigerate until cool enough to handle, about 5 minutes.

Once veggie mixture has cooled, add beef* and panko to bowl. Season with ¾ tsp salt (1½ tsp for 4 servings). Gently mix to combine.

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4). Place on one side of a baking sheet. (For 4, spread meatballs out across entire sheet.)

Roast meatballs on top rack for 10 minutes (you’ll add more to the sheet then).

Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

In a small bowl, combine sweet soy glaze, one packet of chili sauce, and juice from one lime wedge (juice from two wedges for 4).

In a separate small bowl, combine mayonnaise, remaining chili sauce, and 1 tsp water (2 tsp for 4).

Once meatballs have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side of sheet; toss with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.)

Carefully spoon glaze over meatballs.

Return sheet to top rack and roast until meatballs are cooked through and green beans are tender, 12-15 minutes. (For 4, return meatballs to top rack and roast green beans on middle rack.)