Soy-Glazed Meatballs
with Bell Pepper, Carrot & Asparagus Stir-Fry
- Wheat
- Fish
- Soy
- Sesame
- Milk
One of our favorite cheffy tricks for taking meatballs from ordinary to extraordinary? Just add a flavorful glaze! Here, we blend scallions and ginger into ground beef, then form into meatballs and roast until tender. While they’re still hot from the oven, we toss them in a blend of soy glaze and chili sauce for spicy, sweet, and savory notes. They’re served over a stir-fry of tender bell pepper, carrots, green beans, and citrusy ponzu sauce, then sprinkled with sesame seeds for nutty crunch.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Bell Pepper
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Asparagus
4 ounce
Shredded Carrots
12 milliliters
Ponzu Sauce
(Contains: Wheat, Fish, Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Sweet Soy Glaze
(Contains: Wheat, Soy, Sesame)
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Wheat, Soy)
6 ounce
Green Beans
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips.
• In a large bowl, combine beef, panko, scallion whites, half the ginger, half the soy sauce (all for 4 servings), salt (we used 1⁄4 tsp salt; 1⁄2 tsp for 4), and pepper. • Form mixture into 10-12 (20-24 for 4) 1 1⁄2-inch meatballs. Spread out on a baking sheet. • Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook until slightly softened and lightly browned, 3-4 minutes. • Stir in bell pepper and cook, stirring occasionally, until veggies are browned and tender, 4-5 minutes more. • Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.
• Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger, and 1 TBSP butter (2 TBSP for 4 servings) to pan with veggies. Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper. • Remove pan from heat; keep covered until ready to serve.
• In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds. • Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.
• Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
