Japanese rice balls-with my healthy spin~

I used:

1 lb of thin cut lean pork chops
3 scallions stalks
1/4 red onion
1 grated garlic clove
1 tablespoon fresh grated ginger
1 tablespoon soy sauce (low sodium)
1 egg
salt and pepper (to taste)
1/2 cup chicken broth or stock
1 cup white rice

Soak white rice in water for about 15-30 mintues then drain and set aside.

I ground up the pork in the food processor but you can ask you butcher to do it for you if you don't have a processor.

Mix onion, beaten egg, pork, ginger, soy sauce and garlic in a bowl

Form golf all sized balls then dip into rice to completely cover them.

In a non stick skillet with a drizzle of extra virgin olive oil or cooking spray on medium-high high heat, place all the meatballs in the pan. Pour chicken stock (or water if you don't have chicken stock) and QUICKLY place the lid on the pan inorder to keep the steam in.

Cook for 15 minutes

After 10 mintues add the vegetables to pan and let steam for 5 minutes.

Check after 15 mintues to make sure the meat balls are cooked through.