1/2 lb mixed mushrooms, cut into equal bite-sized pieces
1/4 tsp salt, plus more to taste
1 tsp soy sauce
1 tsp worcestershire sauce
freshly ground pepper, to taste
4 tsp kecap manis
1 3/4 cup beef stock
1 tbsp cornstarch
2 tbsp water
4 servings cooked jasmine rice
4 eggs, fried
3–4 tsp chives, chopped
cilantro leaves, for garnish
To begin making the meatballs, beat together the egg and milk, then add the panko breadcrumbs. Let sit while prepping the other ingredients, so the panko absorbs the moisture. In a separate mixing bowl, combine SunFed Ranch Natural Ground Beef, garlic power, soy sauce, and allspice. Mix gently to combine, then add the panko mixture and gently mix to combine again. Chill in the refrigerator for at least 10 minutes.
Roll the chilled meatball mixture into 1-inch balls. (I get 16–18 meatballs.)
Heat a large skillet on medium heat and melt the butter. Add the meatballs and cook, rolling or rotating them often, until browned all the way around and just cooked through; about 8–10 minutes. Transfer meatballs to another plate.
Discard all but 2 tablespoons of the pan drippings, then add the mushrooms to the same skillet. Sauté the mushrooms until tender, about 2 minutes. Add 1/4 teaspoon salt, soy sauce, worcestershire sauce, and a pinch of pepper, and cook until the liquid has evaporated. Add kecap manis and beef stock and simmer on medium-low until the liquid starts to thicken and no longer feels watery, about 5–7 minutes. Stir together cornstarch and water in a small bowl to make a slurry, then stir into the skillet mixture. Return the meatballs to the skillet and mix gently. The gravy should be thick enough to thinly coat the meatballs without sliding off. Once it reaches that stage, remove from heat. Add salt and pepper to taste, if needed.
Plate the rice and top with a generous sprinkle of furikake. Divide the meatballs and gravy over the plates of rice, and top each with a fried egg. Sprinkle chives over each plate and garnish with cilantro.