About the Dish

1 Farm Eggs
3 tablespoons Fish Sauce
1/2 ounce Ginger
4 packets Chili Garlic Paste
3 ounces Green Onion
1 Lime
4 sprigs Mint
8 ounces Ground Grass-Fed Beef
8 ounces Pastured Ground Pork
1/2 cup Panko
1 1/2 cups Jasmine Rice
4 packets Tamari
1 tablespoon Brown Sugar
1/2 cup Peanut
Per Serving
Calories 640
Total Fat 24 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 1970 mg
Total Carbohydrates 73 g
Dietary Fiber 4 g
Sugar 4 g
Protein 37 g
Jennifer Segal

Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular cooking blog that features tested and perfected recipes with approachable ingredients and step-by-step photos.

With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches readers how to improve their cooking skills one family-friendly recipe at a time. Jenn's recipes have been featured on numerous websites, magazines, and television programs, including The Oprah Magazine, Food52, The Huffington Post, WJLA's Good Morning Washington, Good Day DC, SeriousEats.com, and Parade.com. Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two children.


MISE EN PLACE • Heat oven to 400° F. • Peel and mince ginger. • Finely chop green onion, keeping white and green parts separate. • Zest and juice lime. • Pick and chop mint.
• In a large bowl, whisk together egg, half of fish sauce, ginger, 1 packet sambal oelek, onion whites, lime zest and most of mint. • Fold in beef, pork and panko.
• Using wet hands, roll golf-ball sized meatballs. • Arrange in a single layer on an unlined baking sheet.
Bake in oven, flipping once, until meatballs are browned and cooked through, about 25 minutes.
While meatballs cook: • Place a saucepan over high heat. Add rice, 3 cups water and 1/2 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 15-20 minutes. • Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, in a bowl, whisk together remaining 3 packets sambal oelek (using the full amount will yield a spicy dish; use less if you prefer), tamari, remaining fish sauce, lime juice and sugar.
• Fluff rice with a fork. Divide between 4 plates. • Top rice with meatballs. • Garnish meatballs with peanuts, onion greens and remaining mint. • Drizzle with sauce, and enjoy!