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 green beans for crispness and crunch. One bite and you’ll be hooked on this combination of Asian-inspired flavors.
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 2 cups salted water to a boil in a medium pot. Lightly oil a baking sheet. Peel ginger, then mince until you have 1 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate.
Combine minced ginger, scallion whites, beef, panko, garlic powder, 1 tsp sugar, and 1 egg in a medium bowl (use other egg as you like). Season with salt and pepper (we used 1 tsp kosher salt). Form into 1-inch balls and place on oiled baking sheet. Bake in oven until no longer pink on outside, about 10 minutes.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 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 green beans and cook, tossing, for 3 minutes. Pour in ¼ cup water and cover pan with lid or aluminum foil. Cook until tender, 2-3 minutes. Uncover and let water evaporate. Season with salt and pepper.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice between plates, then top with green beans and meatballs. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.