Weeknight Meatball Rice Bowl by Sandraseasycooking

Ingredients

• 500g (1.1 lb) frozen or pre-cooked meatballs
• 2 cup white rice, uncooked
• 2 cup broccoli florets
• 2 medium carrots, sliced into rounds
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame oil

Instructions

1. Cook the rice according to package directions until tender, approximately 18-20 minutes.
2. Whisk together soy sauce, honey, minced ginger, minced garlic, and sesame oil in a small bowl to create the sauce
3. Steam the broccoli florets and carrot rounds in a steamer basket over boiling water for 5-7 minutes until crisp-tender.
4. Heat the meatballs in a large skillet over medium heat for 8-10 minutes, turning occasionally until browned and heated through.
5. Pour the ginger garlic sauce into the skillet with the meatballs and toss for 1-2 minutes until the sauce thickens and coats the meatballs.
6. Assemble bowls by layering rice, steamed vegetables, and glazed meatballs, then drizzle any remaining sauce from the pan over the top.