Asian-Inspired Ancestral bowl w/ Ginger Meatballs
Some dinners can’t be replicated from a recipe card, they happen in that beautiful flow state where your hands just know. This one came from that place: a grounded, nourishing bowl that’s as colorful as it is nutrient-dense. Using our ancestral blend ground beef (heart + liver folded right in), bright vegetables, and a creamy-spicy dressing, this meal feels like both medicine and comfort.
It’s a perfect weeknight dinner that is as easy as it is special — full of protein, vibrant produce, and everyday kitchen magic.
The Ginger Meatballs
Ingredients
1 lb ancestral blend ground beef (we asked our beef share to mix in the with liver + heart into our ground beef— 10/10 recommend!)
1/3 cup breadcrumbs (your stale sourdough works perfectly when tossed in the food processor!)
Whites of 3-4 scallions, finely chopped (save the greens for final topping)
2 tbsp grated fresh ginger
2-3 garlic cloves, minced
a few splashes of coconut aminos (soy-free umami)
Salt and pepper to taste
Method
Preheat oven to 425°F.
Combine all ingredients in a bowl and mix gently by hand.
Roll into meatballs (about golf-ball size).
Bake on a parchment-lined tray 20–25 minutes, until browned and cooked through.
Optional: Brush with a little extra coconut aminos for a caramelized glaze in the final 5 minutes.
The Base — Elevated Jasmine Rice
Rinse 1½ cups jasmine rice until the water runs clear.
Cook in homemade chicken stock instead of water for mineral-rich flavor. (For 1 1/2 cups of rice, I’ll usually use 2 1/2 cups of stock)
Hint: use day-old rice and fry it in ghee with sesame oil and coco aminos for a “revived fried rice” version
The Rainbow Veggies
Every color, every nutrient.
What I had on hand, garden fresh:
Carrots
Purple cauliflower
Broccoli
Red + green bell peppers
Yellow onion
Mushrooms
Garlic
Method
Chop and steam the carrots, cauliflower, and broccoli for 3 minutes to soften and preserve color.
In a large skillet, warm a drizzle of toasted sesame oil.
Add the steamed veggies along with sliced onions and peppers.
Splash in coconut aminos and a touch of rice vinegar to deglaze and season.
Sauté until the edges are glossy and just tender.
The secret: just enough heat to kiss the veggies, not exhaust them. They should taste alive.
🌶️ The Creamy Kickin’ Dressing
Ingredients
¼ cup avocado mayo
¼ cup A2 sour cream
1 tsp sriracha (adjust for spice, I’m a wimp)
2 tbsp coconut aminos
1 tbsp raw honey
Whisk together until smooth and pourable. Taste — it should hit creamy, sweet, salty, and just a little heat. Feel free to add more or less honey, coco aminos and sriracha. This is your dinner!
Assemble the Bowl
Layer it like art:
A bed of jasmine rice.
A tumble of sautéed rainbow vegetables.
Golden meatballs, warm from the oven.
A generous drizzle of the dressing.
Sprinkle of toasted sesame seeds (and scallion greens if you saved them).
Cooking this way, by feel, by color, by intuition, is just the kind of feminine intelligence our grandmothers lived by.
You don’t measure intuition; you sense it.
And you trust that what you create will feed more than the body.
