Sweet, Sour and Smoky Meatballs with Fried Rice

Notice that 3rd S?! These amazing sweet and sour meatballs are a little SMOKY too! You know that's exactly what they needed, right? Here's why: there's an undeniable hint of smokiness in the dishes you get at an Asian restaurant. Whether it's fast-casual or fine-dining, that flavor is there, and it comes from their well-seasoned pans. All the ingredients those pans have seen in the past lend their essence to future dishes. Layers of flavor that are hard to replicate at home. UNLESS you know a few simple tricks!

Two of my favorite tricks? One: store-bought fruit preserves and two: liquid smoke. The preserves add the perfect amount of sweetness while creating a super glossy finish to the sauce. That signature sweetness is balanced with salty soy sauce and my second trick, the liquid smoke. The pans in Asian restaurants have seen their share of frying - from onions, to garlic, ginger, cabbage, and bok choy. The smoky, caramelized flavor of those ingredients lingers on the pan's surface and works its way into every dish. You may have the best pans on the planet, but recreating that flavor is REALLY HARD. Adding a bit of liquid smoke perfectly replicates that flavor - in your own kitchen!

About the fried rice: In this recipe, I didn't make a classic fried rice because that's a dish in itself. The goal was to create a flavorful rice to partner with the meatballs, but not one that would overpower them. So, after the rice is seasoned and cooked until tender, it's quickly pan-fried in peanut oil with a little soy sauce. It's the BEST partner for these juicy meatballs.

Sweet, Sour and Smoky Meatballs with Fried Rice

1 1/4 pounds lean ground beef
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
Salt and ground black pepper
1 cup white rice
1 teaspoon dried cilantro
2 tablespoons butter, divided
1 cup apricot preserves
3/4 cup beef broth or water, divided
1/4 cup plus 2 tablespoons soy sauce, divided
2 teaspoons rice vinegar, regular or seasoned
1 teaspoon sesame oil
1/2 teaspoon liquid smoke
1 tablespoon cornstarch
1 tablespoon peanut oil (or vegetable oil)
Chopped green onions for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, 1/2 teaspoon each of the onion powder, garlic powder and salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Arrange the meatballs on the prepared pan and roast for 15 to 20 minutes, until the meatballs are browned and cooked through.
Meanwhile, in a medium saucepan, combine the rice, butter, remaining 1/2 teaspoon each of the onion powder and garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 cups of water and set the pan over high heat. Bring to a boil. Stir, reduce the heat to low, cover and simmer for 15 minutes, until the rice is tender.
To finish the meatballs, in a large saucepan, combine the apricot preserves, 1/2 cup of the beef broth, 1/4 cup of the soy sauce, rice vinegar, sesame oil, and liquid smoke. Set the pan over medium-low heat and bring to a simmer, stirring frequently. Simmer for 5 to 10 minutes (while you wait for the meatballs). When the meatballs are finished in the oven, add them to the simmering sauce. Simmer for 2 minutes. Whisk together the remaining 1/4 cup of broth and cornstarch. Add the mixture to the meatballs and sauce and mix well. Simmer for 1 minute, until the mixture thickens.
To finish the rice, heat the peanut oil in a large skillet over medium-high heat. Add the rice and stir to coat. Add the remaining 2 tablespoons of soy sauce and tablespoon of butter and stir until the butter melts. Season to taste with salt and pepper.
Serve the meatballs and sauce over the rice and top with the green onions.

Serves 4