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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Hoisin Sauce(ContainsWheat, Soy)
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Lightly oil a baking sheet. Peel ginger, then mince until you have ½ TBSP (1 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens.
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.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Fluff rice with a fork; stir in 1 TBSP butter until melted. Season with salt and pepper. 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.