These meatballs are already seasoned with peach and jalapeno, so tonight you heat them in a sweet and tangy glaze, then serve over rice. The shelf does the heavy lifting while you attend to the stovetop.

Serves 2. 25 minutes, 10 at the stove.

About 640 calories a serving, 18 g protein, 99 g carbohydrate, 19 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a saucepan with 1 teaspoon salt. Stir in 1 cup rice, reduce heat to low, cover, and simmer for 15 minutes until tender. While the rice cooks, heat 1 tablespoon oil in a skillet over medium heat.
2. Mince 2 cloves garlic and add to the hot skillet, stirring until fragrant, about 30 seconds. Pour in the meatballs with their liquid and stir gently to coat in the garlic oil.
3. Add 2 tablespoons lime juice and 1 tablespoon soy sauce to the meatballs, stir once, and simmer uncovered for 10 minutes until the liquid reduces slightly and the meatballs heat through, stirring occasionally.10 min
4. Remove the rice from heat and stir in 1 tablespoon butter. Fluff with a fork.
5. Divide the rice between two plates and top with the meatballs and their glaze.

Note Swap the soy sauce for coconut aminos if you need soy-free. Leftovers keep refrigerated for three days and reheat gently on the stovetop with a splash of water. Serve with a crisp salad or steamed greens on the side to balance the sweetness.