Tangy Tamarind Pork Meatballs: Rice, Roasted Carrots & Spicy Mayo

🥘 Ingredients

• black pepper
  to taste
• carrots
  1 lb
• chicken stock concentrate
  1 tsp
• cooking oil
  1 tbsp
• ground pork
  12 oz
• lime
  1 unit
• panko breadcrumbs
  2 tbsp
• peanuts
  2 tbsp
• salt
  to taste
• spicy mayo
  2 tbsp
• tangy tamarind sauce
  2 tbsp
• white rice
  1 c

🍳 Cookware

• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   In a medium bowl, gently combine ground pork , scallion whites, panko breadcrumbs , chicken stock concentrate , tangy tamarind sauce , salt , and black pepper . Form into ⏱️ timer -inch meatballs.

   ground pork: 12 oz, panko breadcrumbs: 2 tbsp, chicken stock concentrate: 1 tsp, tangy tamarind sauce: 2 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   Toss carrots on a baking sheet with a drizzle of cooking oil , salt, and pepper; push to one side.

   carrots: 1 lb, cooking oil: 1 tbsp
4. 

   4

   Once carrots have roasted ⏱️ 10 minutes , remove sheet from oven and carefully add meatballs to opposite side.
5. 

   5

   Meanwhile, cook white rice according to package directions.

   white rice: 1 c
6. 

   6

   Once meatballs are cooked through and carrots are tender, remove from oven. Drizzle meatballs with remaining tamarind sauce. Fluff rice with a fork. Serve with spicy mayo , crushed peanuts , and lime wedges.

   spicy mayo: 2 tbsp, peanuts: 2 tbsp, lime: 1 unit