In a small saucepan, combine 5 oz white rice, 1 ½ cups water, and ½ teaspoon salt. Bring to a boil over high heat, then cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Remove from heat and keep covered until ready to serve.

Halve 1 bell pepper, discard stem and seeds, then thinly slice into 4-inch slices. Trim 2 scallions, keeping dark greens separate. Trim 4 oz snow peas, if desired. Finely chop 1 teaspoon garlic.

To a medium bowl, add 10 oz pkg grass-fed ground beef, 1 large egg, ¼ cup panko (from 1 oz panko), several grinds of pepper, and ½ teaspoon salt. Knead gently to combine. Shape into 8 meatballs.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add meatballs and cook, turning occasionally, until browned, 8-10 minutes. Add bell peppers and snow peas. Cook, stirring occasionally, until peppers are crisp-tender and meatballs are cooked through, 4-5 minutes.

Meanwhile, in a small bowl, combine 2 oz teriyaki sauce, ½ oz tamari soy sauce, chopped garlic, scallion whites and light greens, and half of the 1 oz rice vinegar (save rest for your own use).

Add sauce to skillet with meatballs and veggies. Cook, stirring often, until sauce is thickened and meatballs are sticky, 1-2 minutes. Season to taste with salt and pepper. Fluff rice with a fork and divide between bowls. Spoon meatballs and veggies over rice. Sprinkle with scallion dark greens and ¼ oz pkt toasted sesame seeds.

Enjoy!