Teriyaki- Glazed Meatballs with Crunchy Cabbage Slaw and Basmati Rice

Cook the rice: Once the water is boiling, add the rice, cover, and reduce to a simmer for 15 minutes. Remove from the heat and let steam until the rest of the meal is ready.

Make the cabbage slaw: In a large bowl, combine the cabbage, carrot, ginger, white wine vinegar, and 1 tablespoon soy sauce (2 fish). Toss and set aside to marinate.

Form and cook the meatballs: In a medium bowl, combine the ground beef, scallion whites, panko, and a large pinch of salt and pepper. Form the mixture into golf ball-sized balls and place on a lightly oiled baking sheet. Bake for 13-15 minutes, until cooked through.

Make the teriyaki sauce: In a small bowl, combine 1 teaspoon cornstarch (remember to measure as we may send you more) and ¼ cup water to make a slurry. Heat a small pan over medium heat. Add the remaining soy sauce, 1 tablespoon honey, and the hoisin to the pan and whisk to combine. When the mixture begins to bubble, whisk the slurry into the pan and cook until thickened.