Hoisin-Glazed Meatballs
with Jasmine Rice and Snow Peas
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 snow peas on the side for their crispness and crunch. One bite and you’ll be hooked on this combination of Asian-inspired flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
4 unit
Scallions
20 ounce
Ground Beef
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 teaspoon
Garlic Powder
1 unit
Eggs
(Contains Eggs)
1 cup
Jasmine Rice
4 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
8 ounce
Snow Peas
1 unit
Lime
2 tablespoon
Sesame Seeds
Not included in your delivery
1 teaspoon
Sugar
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Peel and mince ginger until you have 1 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate. Bring 2 cups salted water to a boil in a medium pot.
Combine minced ginger, scallion whites, beef, panko, garlic powder, 1 tsp sugar, and 1 egg in a medium bowl (we sent an extra egg). Season with salt and pepper (we used 1 tsp salt). Form into 1-inch balls and place on a lightly oiled baking sheet. Bake in oven until no longer pink on surface, about 10 minutes.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
After meatballs have cooked 10 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 oil in a large pan over medium-high heat. Add snow peas and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice between plates, then top with snow peas and meatballs. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.
