Hoisin-Glazed Meatballs
with Jasmine Rice and Snow Peas
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 and crisp snow peas. 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
16 ounce
Ground Beef
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 thumb
Ginger
4 unit
Scallions
2 jar
Hoisin Sauce Jar
(Contains Soy)
8 ounce
Snow Peas
2 tablespoon
Sesame Seeds
1 unit
Lime
1 cup
Jasmine Rice
Not included in your delivery
unit
Salt
unit
Pepper
1 teaspoon
Sugar
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Peel and mince ginger. Finely chop scallions. Bring 2 cups salted water to a boil in a medium pot.
In a medium bowl, combine ginger, scallions, beef, panko, and 1 tsp sugar. Season with salt (we used 1 tsp kosher salt) and pepper. Form into 1-inch meatballs and place onto a lightly oiled baking sheet. Bake until no longer pink in center, about 20 minutes.
Add rice to boiling water, cover, and reduce to a simmer until tender, 15-20 minutes.
After meatballs have cooked 15 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.
Heat 1 TBSP olive oil in a large pan over medium-high heat. Add snow peas and toss until tender, 4-5 minutes. Season with salt and pepper.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Serve meatballs on a bed of rice alongside snow peas and a lime wedge for squeezing over.
