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.
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
½ cup
Jasmine Rice
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
6 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
6 ounce
Green Beans
1 unit
Lime
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
½ teaspoon
Sugar
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; mince whites.
In a small pot, combine ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, 15-18 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 2 TBSP water (3 TBSP for 4). 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 meatballs are browned and cooked through, 15-18 minutes.
Meanwhile, in a second medium bowl, combine hoisin and 2 TBSP water (3 TBSP for 4 servings). Once meatballs are done, carefully transfer to bowl with hoisin mixture and toss to coat.
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 a lid or aluminum foil. Cook until tender, 2-3 minutes more. Uncover and let water evaporate. Season with salt and pepper.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Fluff rice with a fork; stir in 1 TBSP butter and 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.
