Hoisin-Glazed Meatballs
with Jasmine Rice and Snow Peas
We’re big fans of baking our meatballs (rather than frying) because that way they get nice, plump, and juicy without heaps of oil. But just to be on the safe side and make sure that this recipe is jam-packed with flavor, we’re coating them in a sweet hoisin glaze and adding snow peas for a bit of crispness and crunch. 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
4 unit
Scallions
20 ounce
Ground Beef
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 cup
Jasmine Rice
4 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
8 ounce
Snow Peas
1 unit
Lime
2 tablespoon
Sesame Seeds
Not included in your delivery
4 teaspoon
Vegetable Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Bring 2 cups water to a boil in a medium pot. Peel and mince ginger until you have 2 TBSP. Finely chop scallions.
In a medium bowl, combine ginger, scallions, beef, panko, and 1 tsp sugar. Season with salt and pepper (we used 1 tsp kosher salt). Shape mixture into 1-inch meatballs, then place on a lightly oiled baking sheet. Bake until no longer pink in center, about 20 minutes total (we’ll check on the meatballs after 15).
Once water is boiling, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes.
Once meatballs have baked 15 minutes, remove sheet from oven. Use a spoon to glaze each meatball with a little bit of hoisin sauce. Return to oven and bake until sauce has lost some of its shine, about 5 minutes.
Heat 1 TBSP oil in a large pan over medium-high heat. Add snow peas and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice between plates and top with snow peas and meatballs. Serve with lime wedges on the side for squeezing over.
