Grilled Asian Pork Meatballs with Rice & Cucumber-Tomato-Carrot Salad

Directions

1. Rinse the jasmine rice under cold water using a colander, then drain and place it in a small saucepan. Add the broth and a pinch of salt, bring to a boil over high heat.
2. When boiling, stir once, cover the pot, and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15–18 minutes; keep covered and set aside for 5 minutes off the heat.
3. Meanwhile, rinse and dry all produce. Zest and juice the lime into a medium bowl.
4. Peel and mince the ginger and garlic; add them to the lime with the zest. Trim and mince half the green onions and stir them into the lime mixture.
5. In a separate bowl, combine the ground pork with fish sauce and a pinch of crushed red pepper. Mix until well blended with your hands, then shape into eight short, sausage-like meatballs.
6. Preheat a grill pan or skillet over medium-high heat and lightly oil the surface. Cook the meatballs, turning every 2–3 minutes, until browned and cooked through, about 10–12 minutes; transfer to a clean plate.
7. To make the salad dressing, whisk together oil, vinegar, fish sauce, brown sugar, black pepper, and salt in the bowl with the remaining green onions.
8. Peel and dice the cucumber and tomato; add them to the dressing bowl. Peel and coarsely grate the carrot and fold it into the salad.
9. To plate, divide the cooked rice, meatballs, and salad among bowls or plates and serve.