with Roasted Sweet Potato and Baby Broccoli
We’re big fans of baking, rather than frying, our meatballs for a healthier alternative to this dinnertime staple. But don’t worry, the dish is still jam-packed with flavor thanks to a sweet hoisin glaze, roasted sweet potatoes, and crispy veggies. One bite and you’ll be hooked.
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Hoisin Sauce Jar
Not included in your delivery
Wash and dry all produce. Preheat the oven to 450 degrees. Halve the sweet potato lengthwise, then thinly slice into ¼-inch half moons. Peel and mince the ginger. Thinly slice the scallions, then chop until finely minced.
Roast the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, flipping once, until golden brown.
In a medium bowl, combine the ginger, scallions, beef, panko, and 1 teaspoon sugar. Season with salt (we used ¾ teaspoon kosher salt) and pepper. Form into 1-inch meatballs, and place onto one side of a lightly oiled baking sheet.
Place the baby broccoli on the opposite side of the baking sheet with the meatballs. Toss with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 15 minutes, until tender and slightly crispy.
After 15 minutes, glaze each meatball with a little hoisin sauce. Remove the baby broccoli from the baking sheet, then return to the oven for about 5 minutes.
Finish and serve: Cut the lime into wedges. Serve the meatballs with the baby broccoli and sweet potatoes on the side. Squeeze over a lime wedge and enjoy!