Soy-Glazed Beef & Mushroom Meatballs
with Rice & Green Beans (food processor required)
- Sesame
- Soy
- Wheat
- Eggs
Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. We call these “hidden veggie” meatballs because you’ll use a food processor (or blender) to finely chop mushrooms and scallions, quickly sauté, then add to ground beef. Spoon a glaze of sweet soy, sweet chili sauce, and lime juice over the tops of the meatballs as they cook, and serve with fluffy jasmine rice, green beans, and sweet chili mayo.
Ingredients
6 ounce
Green Beans
2 ounce
Sweet Thai Chili Sauce
¾ cup
Jasmine Rice
8 ounce
Button Mushrooms
10 ounce
Ground Beef
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
2 unit
Scallions
Not included in your delivery
3 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve mushrooms (skip if your mushrooms are pre-sliced!). Trim scallions and thinly slice greens; keep whites whole. Quarter lime. Trim green beans if necessary.
In a food processor or blender, combine mushrooms and scallion whites. Season with a pinch of salt and pepper.
Blend until no large pieces remain and mixture is finely chopped, 60-90 seconds. TIP: Scrape down the sides as needed to ensure everything blends evenly.
Heat a large drizzle of oil in a large pan over medium-high heat. Add veggie mixture to hot pan and cook, stirring occasionally, until browned and most of the liquid has evaporated, 5-6 minutes.
Transfer veggie mixture to a large bowl and refrigerate until cool enough to handle, about 5 minutes.
Once veggie mixture has cooled, add beef* and panko to bowl. Season with ¾ tsp salt (1½ tsp for 4 servings). Gently mix to combine.
Form into 10-12 1½-inch meatballs (20-24 meatballs for 4). Place on one side of a baking sheet. (For 4, spread meatballs out across entire sheet.)
Roast meatballs on top rack for 10 minutes (you’ll add more to the sheet then).
Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
In a small bowl, combine sweet soy glaze, one packet of chili sauce, and juice from one lime wedge (juice from two wedges for 4).
In a separate small bowl, combine mayonnaise, remaining chili sauce, and 1 tsp water (2 tsp for 4).
Once meatballs have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side of sheet; toss with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.)
Carefully spoon glaze over meatballs.
Return sheet to top rack and roast until meatballs are cooked through and green beans are tender, 12-15 minutes. (For 4, return meatballs to top rack and roast green beans on middle rack.)
Fluff rice with a fork.
Divide rice between bowls. Top with green beans and meatballs in separate sections. Drizzle everything with sweet chili mayo and garnish with scallion greens. Serve with a squeeze of lime juice and chili flakes to taste.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the meatballs' taste and moisture, with some praising the hidden mushrooms for added earthiness and texture 🍄.
- Ease of prep: Several found it time-consuming and labor-intensive, especially without a food processor; chopping finely worked as an alternative.
- Suggestions: Consider adding more seasoning to the meatballs; some found pan-searing before baking added a nice outer edge.
- Leftovers: A few mentioned the meatballs were still tasty as leftovers, though some found them dry the next day.
- Texture: Most enjoyed the moist, tender meatballs, but a few found them too mushy or soggy.
- Sauces: Many loved the flavorful sauces, though some wanted more sauce or found the glaze prone to burning.
Reviews from our home cooks
This was new and I decided to give it a try. Very happy I did. The mushroom and onion mixture added to the ground beef was amazing. Warning: do not overcook the meatballs. I did by a little bit but they were still very good. Remember they will continue to cook after you take them out of the oven.
These meatballs were amazing!! Even my picky husband loved them and said these are good meatballs! I never tried blended mushrooms in meatballs, highly recommend!!
Great tasting meal but it took well over an hour to prepare. Recipe says to make 12 one and a half meatballs. I could only make 9; too bad because they were really good!
Putting the white scallions in the food processor with the mushrooms was not a great idea. I think you should have said finely chop them and add to the mixture. Other than that it was good but the mushrooms really didn't add anything to the dish, you couldn't taste them.
I ordered this week mostly for this recipe! We've had it once before, a long time ago, and it's sublime. Even my family members that don't like mushrooms love this.
I actually would love to taste the mushrooms more by having them roasted along side the green beans. This recipe seemed to take a little longer than the average hello fresh meal, but it was pretty good.
The mushrooms added great moisture and earthiness to the meatballs. I wanted more flavor in the meal, maybe something to spice up the green beans. Also, suggest a 4-serving meal do the processor in two batches
Easy to make, taste is great, best of all the mushrooms in the meatballs aren't noticeable but adds bulk to the meal.
At first I was super upset that I needed a food processor. I just used my blender but these were fantastic. They were so good I got over being upset pretty quickly and will def be ordering these again. 10/10
These were excellent! They were less tough than meatballs made with all beef. Both of the sauces did have a kick with the chili sauce, I wish one of the sauces had been more cooling and the meatball glaze could have stayed with the kick from the chili sauce.
