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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
2 unit
Scallions
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
2 unit
Eggs
(Contains Eggs)
½ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
6 ounce
Green Beans
1 unit
Lime
1 tablespoon
Sesame Seeds
10 ounce
Ground Beef
Not included in your delivery
½ teaspoon
Sugar
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
Bring ¾ cup salted water (1½ 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. Keep covered off heat until ready to serve.
Meanwhile, in a medium bowl, combine beef, panko, minced ginger, scallion whites, garlic powder, ½ tsp sugar (1 tsp for 4 servings), and 1 egg (save the other egg for breakfast!). Season with salt (we used ¾ tsp; use 1½ tsp for 4) and pepper. Form into 1-inch balls and place on prepared baking sheet. Bake until browned, about 10 minutes (we’ll glaze them then).
Once meatballs have baked 10 minutes, remove sheet from oven. Use a spoon or basting brush to glaze each meatball with a little bit of hoisin sauce. Return to oven and bake until sauce is tacky and meatballs are cooked through, about 5 minutes more.
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring, 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.
Quarter lime. 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.
