Hoisin-Glazed Meatballs

Bring 3/4 cups salted water (1 1/2 cups for 4 servings) to a boil in a small pot. Once boiling, add rice. Cover and reduce heat to low. Cook until tender, about 15 minutes.

Meanwhile, in a medium bowl, combine minced ginger, scallion whites, beef, panko, garlic powder, ½ tsp sugar (1 tsp for 4 servings), and 1 egg (save the other egg for breakfast!). Season with salt and pepper (we used ¾ tsp kosher salt for 2 servings and 1½ tsp for 4 servings). Form into 1-inch balls and place on prepared baking sheet. Bake until browned, about 10 minutes.

Once 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 a drizzle of oil in a large pan over medium-high heat (heat a large drizzle for 4 servings). Add green beans and cook, tossing, for 3 minutes. Add 2 TBSP water (¼ cup for 4 servings) and cover pan with lid or aluminum foil. Cook until tender, 2-3 minutes. Uncover and let water evaporate. Season with salt and pepper.