Soy-Glazed “Hidden Veggie” Beef Meatballs
NOTE: Food Processor Required
We call these “hidden veggie meatballs'' because you’ll use a food processor (or blender) to finely chop mushrooms and scallions, quickly sauté, then add to ground beef. Spoon a glaze of sweet soy, sweet chili sauce, and lime juice over the tops of the meatballs as they cook, and serve with fluffy jasmine rice, green beans, and sweet chili mayo.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Button Mushrooms
2 unit
Scallions
1 unit
Lime
6 ounce
Green Beans
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Ground Beef
¾ cup
Jasmine Rice
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve mushrooms. (Skip if your mushrooms are pre-sliced!) Trim scallions and thinly slice greens; keep whites whole. Quarter lime. Trim green beans if necessary.
• In a food processor or blender, combine mushrooms and scallion whites. Season with a pinch of salt and pepper. • Blend until no large pieces remain and mixture is finely chopped, 60-90 seconds. TIP: Scrape down the sides as needed to ensure everything blends evenly.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add veggie mixture to hot pan and cook, stirring occasionally, until browned and most of the liquid has evaporated, 5-6 minutes. • Transfer veggie mixture to a large bowl and refrigerate until cool enough to handle, about 5 minutes.
• Once veggie mixture has cooled, add beef* and panko to bowl. Season with 3⁄4 tsp salt (11⁄2 tsp for 4 servings). Gently mix to combine. • Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4). Place on one side of a baking sheet. (For 4, spread meatballs out across entire sheet.) • Roast meatballs on top rack for 10 minutes (you’ll add more to the sheet then).
• Meanwhile, in a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • In a small bowl, combine sweet soy glaze, one packet of chili sauce, and juice from one lime wedge. • In a separate small bowl, combine mayonnaise, remaining chili sauce, and 1 tsp water (2 tsp for 4).
• Once meatballs have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side of sheet; toss with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.) • Carefully spoon glaze over meatballs. • Return sheet to top rack and roast until meatballs are cooked through and green beans are tender, 12-15 minutes. (For 4, return meatballs to top rack and roast green beans on middle rack.)
• Fluff rice with a fork. • Divide rice between bowls. Top with green beans and meatballs in separate sections. Drizzle everything with sweet chili mayo and garnish with scallion greens. Serve with a squeeze of lime juice and chili flakes to taste.
Ground Beef is fully cooked when internal temperature reaches 160°.
