Sweet & Tangy Hoisin Beef Meatballs
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Sweet & Tangy Hoisin Beef Meatballs

Sweet & Tangy Hoisin Beef Meatballs

over a Sesame-Ginger Veggie Jumble

Our chefs add tons of flavor to tender pork meatballs with a delectable soy glaze swirled with tangy-sweet hoisin sauce that you’ll brush over during the last few minutes of roasting. The meatballs are served over a jumble of roasted sweet potatoes and tender green beans seasoned with ginger and scallion, and sprinkled with nutty, crackly sesame seeds for a hearty, colorful meal that tastes every bit as delectable as it looks.

Tags:
Protein Smart
Allergens:
Sesame
Wheat
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Sweet Potatoes

1 thumb

Ginger

6 ounce

Green Beans

2 unit

Scallions

1 tablespoon

Sesame Seeds

(Contains Sesame)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Onion Powder

4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories710 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate62 g
Sugar32 g
Dietary Fiber6 g
Protein31 g
Cholesterol100 mg
Sodium1560 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.

Utensils

Baking Sheet
Peeler
Large Bowl
Small Bowl

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Trim and quarter sweet potato lengthwise; cut into ½-inch-thick pieces. Peel and mince or grate ginger. Trim green beans if necessary. Trim and cut scallions into 1-inch pieces. • In a large bowl, soak panko with 2 TBSP water (4 TBSP for 4); let stand until absorbed (you’ll use in the next step).

Start Veggies & Meatballs
2

• Toss sweet potato, ginger, and sesame seeds on one side of prepared sheet with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then). • Meanwhile, to bowl with panko mixture, add pork*, garlic powder, onion powder, salt (we used ¾ tsp; 1¼ tsp for 4), and pepper and gently mix to combine. • Form into 6 evenly sized meatballs (12 meatballs for 4).

Swap in beef for pork.

Cook Meatballs
3

• Once sweet potato has roasted 5 minutes, remove sheet from oven. Place meatballs on opposite side of sheet. (For 4 servings, add meatballs to a second sheet.) • Carefully add green beans and scallions to sweet potato; toss to combine. • Return to top rack and roast until meatballs are cooked through, 11 minutes. (For 4, roast meatballs on middle rack and veggies on top rack, swapping positions halfway through.)

Make Hoisin Glaze
4

• Meanwhile, in a small bowl, mix sweet soy glaze and hoisin until combined.

Finish Veggies & Meatballs
5

• Once veggies and meatballs have cooked 11 minutes, remove sheet from oven. (For 4 servings, leave veggies roasting on middle rack.) • Carefully brush meatballs with hoisin glaze. Return to top rack until glaze is tacky and veggies are tender, 3-5 minutes more.

Serve
6

• Divide gingery sweet potato and green bean jumble between shallow bowls; top with hoisin-glazed meatballs. Serve.

Ground Beef is fully cooked when internal temperature reaches 160°.