Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Place rice in a fine-mesh strainer and rinse until water runs clear. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime. • 4 SERVINGS: Adjust racks to top and middle positions.

Step 2

• Thoroughly shake coconut milk in container before opening. • In a small pot, combine ¼ cup coconut milk (you’ll use the rest later), 1 cup water, 1 TBSP butter, 1 tsp sugar, and a big pinch of salt. • Bring to a boil, then stir in rice, cover, and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. Keep covered off heat for at least 10 minutes or until ready to serve. • 4 SERVINGS: Use ½ cup coconut milk, 1¾ cups water, 2 TBSP butter, and 2 tsp sugar.

Step 3

• While rice cooks, in a large bowl, combine pork*, panko, ginger, scallion whites, ponzu, salt (we used ¾ tsp kosher salt), and pepper. Form into 10-12 1½-inch meatballs. • 4 SERVINGS: Use 1½ tsp kosher salt. Form into 20-24 meatballs.

Step 4

• Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. • 4 SERVINGS: Divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.

Step 5

• When meatballs and green beans have 5 minutes left, combine chili sauce and remaining coconut milk in a large pan; heat over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Turn off heat. Stir in a squeeze of lime juice to taste.

Step 6

• Fluff rice with a fork and stir in lime zest. Season with salt and pepper. • Add meatballs to pan with coconut chili sauce; toss to coat. • Divide rice between bowls; top with meatballs and green beans. Spoon any remaining sauce over meatballs. Sprinkle with peanuts and scallion greens. Serve with remaining lime wedges on the side.