Miso Meatball Bowl Recipe

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  Buttermilk, Cultured, Low-Fat(60g)
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  Mayonnaise, Regular(60g)
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  Sour Cream(60g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cilantro, Fresh(10g)
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  Onion powder(3g)
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  Garlic powder(3g)
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  Miso Paste, White(15g)
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  ¼ teaspoon sea salt
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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Cilantro, Fresh(60g)
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  Green Onion (Scallion)
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  Bread Crumbs, Panko, Dry(120g)
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  Egg, Whole, Large
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  Miso Paste, White(23g)
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  Garlic
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  1 teaspoon kosher salt
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  Green Beans(227g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cabbage, Green

Instructions

1. 1Whisk together the buttermilk, mayonnaise, sour cream, fresh cilantro, onion powder, garlic powder, white miso paste, and salt in a small bowl until smooth. Set the miso ranch sauce aside.
2. 2Combine the ground chicken, cilantro, green onions, panko bread crumbs, egg, white miso paste, fresh garlic, and salt in a large bowl and mix well. With wet hands, form the mixture into golf ball-sized meatballs (about 2 tablespoons each) and place on a plate—you should have approximately 20 meatballs.
3. 3Preheat a large skillet over medium-high heat. Add half the olive oil and cook the meatballs in batches for 8–10 minutes, turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer and they are golden brown on all sides. Transfer the cooked meatballs to a plate.
4. 4Add the remaining olive oil to the same skillet over medium-high heat. Add the green beans and cook for 5–6 minutes, stirring occasionally, until tender-crisp and beginning to brown. Season with salt.
5. 5Push the green beans to the side of the skillet, add the cabbage, and cook for 4–5 minutes over medium-high heat, stirring occasionally, until the cabbage is tender and lightly caramelized.
6. 6Return the meatballs to the skillet with the vegetables and toss gently to combine over medium heat for 1–2 minutes until heated through.
7. 7Divide the meatballs and vegetables evenly into 4 airtight containers while hot. Allow to cool, then refrigerate.
8. 8To serve, reheat a portion in a microwave for 2–3 minutes, place over cooked rice, drizzle with miso ranch sauce, and top with fresh cilantro and green onions.