Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring 11/2 cups water to a boil with a pinch of salt. Peel and grate the carrot. Thinly slice the scallions, keeping the whites and greens separate. Peel and mince the ginger.

Cook the rice: Once the water is boiling, add the rice, cover, and reduce to a simmer for 15 minutes. Remove from the heat and let steam until the rest of the meal is ready.

Make the cabbage slaw: In a large bowl, combine the cabbage, carrot, ginger, white wine vinegar, and 1 tablespoon soy sauce (2 fish). Toss and set aside to marinate.

Form and cook the meatballs: In a medium bowl, combine the ground beef, scallion whites, panko, and a large pinch of salt and pepper. Form the mixture into golf ball-sized balls and place on a lightly oiled baking sheet. Bake for 13-15 minutes, until cooked through.

Make the teriyaki sauce: In a small bowl, combine 1 teaspoon cornstarch (remember to measure as we may send you more) and 1/4 cup water to make a slurry. Heat a small pan over medium heat. Add the remaining soy sauce, 1 tablespoon honey, and the hoisin to the pan and whisk to combine. When the mixture begins to bubble, whisk the slurry into the pan and cook until thickened.

Finish and plate: Fluff the rice with a fork. Toss the meatballs into the teriyaki sauce and serve over the rice with a side of cabbage slaw. Sprinkle with scallion greens and enjoy!