Hoisin-Glazed Meatballs
with Roasted Sweet Potato and Broccolini
We’re big fans of baking, rather than frying, our meatballs for a healthier alternative to this dinnertime staple. But don’t worry, the dish is still jam-packed with flavor thanks to a sweet hoisin glaze, roasted sweet potatoes, and crispy veggies. One bite and you’ll be hooked.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
2 unit
Scallions
12 ounce
Sweet Potatoes
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 ounce
Baby Broccoli
1 jar
Hoisin Sauce Jar
(Contains Soy)
1 unit
Lime
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat the oven to 450 degrees. Halve the sweet potato lengthwise, then thinly slice into ¼-inch half moons. Peel and mince the ginger. Thinly slice the scallions, then chop until finely minced.
Roast the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, flipping once, until golden brown.
In a medium bowl, combine the ginger, scallions, beef, panko, and 1 teaspoon sugar. Season with salt (we used 3/4 teaspoon kosher salt) and pepper. Form into 1-inch meatballs, and place onto one side of a lightly oiled baking sheet.
Place the broccolini on the opposite side of the baking sheet with the meatballs. Toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 15 minutes, until tender and slightly crispy.
After 15 minutes, glaze each meatball with a little hoisin sauce. Remove the broccolini from the baking sheet, then return to the oven for about 5 minutes
Finish and serve: Cut the lime into wedges. Serve the meatballs with the broccolini and sweet potatoes on the side. Squeeze over a lime wedge and enjoy!
