Hoisin-Glazed Meatballs
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Hoisin-Glazed Meatballs

Hoisin-Glazed Meatballs

with Jasmine Rice and Green Beans

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 double make sure that they don’t disappoint, we’re coating them in a sweet hoisin glaze and adding green beans for crispness and crunch. One bite and you’ll be hooked on this combination of Asian-inspired flavors.

Allergens:
Wheat
Eggs
Soy
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

2 unit

Scallions

½ cup

Jasmine Rice

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

2 unit

Eggs

(Contains Eggs)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

6 ounce

Green Beans

1 unit

Lime

1 tablespoon

Sesame Seeds

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber4 g
Protein36 g
Cholesterol295 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Small pot
Medium Bowl
Large Pan

Instructions

Prep
1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Lightly oil a baking sheet. Peel ginger, then mince until you have ½ TBSP (1 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens.

Cook Rice
2

Bring 3/4 cups salted water (1 1/2 cups for 4 servings) to a boil in a small pot. Once boiling, add rice. Cover and reduce heat to low. Cook until tender, about 15 minutes.

Make Meatballs
3

Meanwhile, in a medium bowl, combine minced ginger, scallion whites, beef, panko, garlic powder, ½ tsp sugar (1 tsp for 4 servings), and 1 egg (save the other egg for breakfast!). Season with salt and pepper (we used ¾ tsp kosher salt for 2 servings and 1½ tsp for 4 servings). Form into 1-inch balls and place on prepared baking sheet. Bake until browned, about 10 minutes.

Glaze Meatballs
4

Once meatballs have cooked 10 minutes, remove baking 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.

Cook Green Beans
5

Heat a drizzle of oil in a large pan over medium-high heat (heat a large drizzle for 4 servings). Add green beans and cook, tossing, for 3 minutes. Add 2 TBSP water (¼ cup for 4 servings) and cover pan with lid or aluminum foil. Cook until tender, 2-3 minutes. Uncover and let water evaporate. Season with salt and pepper.

Finish and Serve
6

Cut lime into wedges. Sprinkle meatballs with sesame seeds. Fluff rice with a fork; stir in 1 TBSP butter until melted. Season with salt and pepper. Divide rice between plates, then top with green beans and meatballs. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.