Name: Sheet Pan Soy Ginger Meatballs and Veggies
Prep time: 30 min
Total time: 1 h
Yield: 4 - 6 serving(s)
Ingredients: 1 c. soy sauce; 1/2 c. packed light brown sugar; 2 tbsp. rice vinegar; 1 tbsp. minced fresh ginger; 1 tbsp. cornstarch; 1 tbsp. sriracha; 4 scallions, thinly sliced, plus more for topping; 1 large egg; 1 1/2 tsp. kosher salt; 1 1/2 lb. ground pork; 1/3 c. panko; 3 assorted bell peppers, cut into 2-inch pieces; 2 (8-ounce) bags sugar snap peas; 1 tbsp. olive oil; 1/2 tsp. black pepper; Cooked white rice, for serving; Toasted sesame seeds, for topping

Step 1Preheat the oven to 400˚. Line 2 large baking sheets with parchment paper. Whisk together the soy sauce, brown sugar, vinegar, ginger, cornstarch, sriracha and ½ cup water in a medium saucepan. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove ½ cup of the sauce and set aside for serving.

Step 2Combine the scallions, egg, 1 teaspoon salt and ¼ cup of the soy-ginger sauce in a large bowl. Add the pork and panko and gently mix until just combined. Shape into 24 meatballs (about 1 inch each) and place on one of the prepared baking sheets.

Step 3Toss the bell peppers and peas with the olive oil, remaining ½ teaspoon salt and the pepper on the other baking sheet.

Step 4Bake the meatballs and vegetables, switching the position of the pans and tossing the vegetables halfway through, until the meatballs are cooked through and the vegetables are lightly golden, 20 to 25 minutes. Remove the vegetables from the oven. Switch the oven to broil. Brush the meatballs with the remaining soy-ginger sauce in the pan and broil until the glaze is set, 2 to 3 minutes.

Step 5Serve the meatballs and vegetables over rice. Sprinkle with sesame seeds and scallions and serve with the reserved sauce.