Baked Hoisin-Glazed Meatballs with Jasmine Rice and Green Beans

These hoisin-glazed meatballs are baked to perfection, ensuring they stay plump and juicy without the need for excess oil. Coated in a sweet and savory hoisin glaze, they pair beautifully with fluffy jasmine rice and crisp-tender green beans. This dish brings together classic Asian-inspired flavors in a simple, family-friendly meal.

With minimal prep and straightforward steps, you can have a delicious dinner on the table in about 35 minutes. The combination of ginger, scallions and sesame seeds adds depth, while the lime wedges provide a bright, citrusy finish. Perfect for busy weeknights or when you’re craving something satisfying and flavorful.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit EggsView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F and lightly oil a baking sheet. Bring 2 cups salted water to a boil in a medium pot. Peel and mince ginger until you have 1 tablespoon. Trim and thinly slice scallions, keeping white and green parts separate.
2. In a medium bowl, combine minced ginger, scallion whites, ground beef, panko, garlic powder, 1 teaspoon sugar and 1 egg. Season with salt and pepper (about 1 teaspoon kosher salt). Mix well and form into 1-inch meatballs. Place on the prepared baking sheet.
3. Bake meatballs for 10 minutes, until no longer pink on the outside. Meanwhile, add rice to the boiling water, cover, reduce heat to low and simmer gently for 15 minutes until tender.
4. Remove meatballs from oven. Brush each meatball with hoisin sauce. Return to oven and bake for 5 more minutes until the glaze is set.
5. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add green beans and cook, tossing, for 3 minutes. Pour in ¼ cup water, cover and cook until tender, 2-3 minutes. Uncover and let any remaining water evaporate. Season with salt and pepper.
6. Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice among plates, top with green beans and meatballs. Garnish with scallion greens and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, you can use frozen green beans. Just add them directly to the pan and increase the cooking time by a few minutes until tender.

Can I make these meatballs ahead of time?

Absolutely. You can prepare the meatballs and refrigerate them uncooked for up to 24 hours. Bake as directed when ready to serve.

What can I substitute for hoisin sauce?

If you don’t have hoisin sauce, you can mix equal parts soy sauce and honey or brown sugar with a splash of rice vinegar and a pinch of garlic powder.