Hoisin-Glazed Meatballs

🥘 Ingredients

• butter
  1 tbsp
• garlic powder
  2 tsp
• ginger
  1 thumb
• green beans
  12 oz
• ground beef
  20 oz
• hoisin sauce
  3/4 c
• jasmine rice
  1 c
• lime
  1 unit
• panko breadcrumbs
  ½ cup
• pepper
• salt
• scallions
  4 unit
• sesame seeds
  1 tbsp
• vegetable oil
  2 tsp
• water
  6 tbsp, ¾ cup

🍳 Cookware

• baking sheet
• peeler
• small pot
• medium bowl
• baking sheet
• medium bowl
• large pan
• lid
• aluminum foil

1. 

   1

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

   vegetable oil: 2 tsp, ginger: 1 thumb, scallions: 4 unit
2. 

   2

    In a small pot , combine water (1½ cups for 4 servings) and a pinch of salt . Bring to a boil, then stir in jasmine rice , cover, and reduce an average simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   water: ¾ cup, salt, jasmine rice: 1 c
3. 

   3

    While rice cooks, in a medium bowl , combine ground beef , panko breadcrumbs , minced ginger, scallion whites, garlic powder , and water (3 TBSP for 4 servings). Season with salt (we used ¾ tsp; 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.

   ground beef: 20 oz, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, water: 2 tbsp, salt, pepper
4. 

   4

    Meanwhile, in a second medium bowl , combine hoisin sauce and water (3 TBSP for 4 servings). Once meatballs are cooked through, carefully transfer to bowl with hoisin mixture; toss well to coat.

   hoisin sauce: 3/4 c, water: 2 tbsp
5. 

   5

    Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring, 3 minutes. Add water (4 TBSP 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.

   green beans: 12 oz, water: 2 tbsp
6. 

   6

    Cut lime into wedges. Sprinkle meatballs with sesame seeds . Fluff rice with a fork; stir in butter and season with salt and pepper. Divide rice among plates and top with green beans and meatballs. Garnish with scallion greens. Serve with lime wedges on the side.

   lime: 1 unit, sesame seeds: 1 tbsp, butter: 1 tbsp