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, roasted sweet potatoes, and crispy veggies. One bite and you’ll be hooked.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Hoisin Sauce Jar(ContainsSoy)
Wash and dry all produce. Preheat the oven to 450 degrees. Halve the sweet potato lengthwise, then thinly slice into ¼-inch half moons. Peel and mince the ginger. Thinly slice the scallions, then chop until finely minced.
Roast the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, flipping once, until golden brown.
In a medium bowl, combine the ginger, scallions, beef, panko, and 1 teaspoon sugar. Season with salt (we used 3/4 teaspoon kosher salt) and pepper. Form into 1-inch meatballs, and place onto one side of a lightly oiled baking sheet.
Place the broccolini on the opposite side of the baking sheet with the meatballs. Toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 15 minutes, until tender and slightly crispy.
After 15 minutes, glaze each meatball with a little hoisin sauce. Remove the broccolini from the baking sheet, then return to the oven for about 5 minutes
Finish and serve: Cut the lime into wedges. Serve the meatballs with the broccolini and sweet potatoes on the side. Squeeze over a lime wedge and enjoy!