Tangy Tamarind Pork Meatballs

🥘 Ingredients

• carrot
  24 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• ground pork
  20 oz
• lime
  2 unit
• panko breadcrumbs
  ½ cup
• peanuts
  1 oz
• salt
  1 tsp
• scallions
  4 unit
• spicy mayo
  1/2 c
• tangy tamarind sauce
  2 tbsp
• water
  1¼ cup
• white rice
  1.5 c

🍳 Cookware

• small pot
• medium bowl
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   In a small pot , combine white rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1¼ cup, salt: 1 tsp
3. 

   3

   While rice cooks, trim and slice scallions , separating whites from greens; mince whites. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Quarter lime . Roughly chop peanuts .

   scallions: 4 unit, carrot: 24 oz, lime: 2 unit, peanuts: 1 oz
4. 

   4

   In a medium bowl , gently combine ground pork , scallion whites, panko breadcrumbs , chicken stock concentrate , tangy tamarind sauce (4 TBSP for 4 servings), salt, and pepper. Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

   ground pork: 20 oz, panko breadcrumbs: ½ cup, chicken stock concentrate: 2 unit, tangy tamarind sauce: 2 tbsp
5. 

   5

   Toss carrots on a baking sheet with a drizzle of cooking oil , salt, and pepper; push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack for ⏱️ 10 minutes .

   cooking oil: 1 tsp
6. 

   6

   Once carrots have roasted 10 minutes, remove sheet from oven and carefully add meatballs to opposite side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) Return sheet to top rack; roast until meatballs are cooked through and carrots are browned and tender, ⏱️ 16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
7. 7

   Meanwhile, wash and dry bowl used for pork mixture. Add remaining tamarind sauce and a squeeze of lime juice (big squeeze for 4 servings) to bowl; stir to combine. Transfer meatballs to bowl with sauce; toss to coat.
8. 8

   Fluff rice with a fork. Divide rice and carrots between bowls in separate sections. Top rice with meatballs and drizzle with spicy mayo . Garnish with peanuts and scallion greens. Serve with remaining lime wedges on the side.

   spicy mayo: 1/2 c