HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Glazed Meatballs
Hoisin-Glazed Meatballs

Hoisin-Glazed Meatballs

with Jasmine Rice and Green Beans

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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.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 unit


½ cup

Jasmine Rice

¼ cup

Panko Breadcrumbs


1 teaspoon

Garlic Powder

2 unit



2 tablespoon

Hoisin Sauce

(ContainsWheat, Soy)

6 ounce

Green Beans

1 unit


1 tablespoon

Sesame Seeds

Not included in your delivery

½ teaspoon


2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber4 g
Protein36 g
Cholesterol295 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.