Sticky Hoisin Meatballs with Jasmine Rice and Green Beans

These sticky hoisin meatballs are baked until perfectly juicy, then tossed in a sweet and savory glaze. Paired with fluffy jasmine rice and tender-crisp green beans, this dish brings bold Asian-inspired flavors to your dinner table in under 40 minutes.

Baking the meatballs instead of frying keeps them plump and moist without excess oil. The hoisin glaze adds a rich, caramelized finish, while the green beans provide a fresh crunch. A squeeze of lime brightens every bite.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and lightly oil a baking sheet. Peel and mince ginger until you have ½ tablespoon. Trim scallions, thinly slice, separating whites from greens; mince the whites.
2. In a small pot, combine ¾ cup water and a pinch of salt. Bring to a boil, stir in rice, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat.
3. In a medium bowl, combine beef, panko, minced ginger, scallion whites, garlic powder and 2 tablespoons water. Season with salt (¾ teaspoon) and pepper. Form into 1-inch meatballs and place on prepared baking sheet. Bake until browned and cooked through, 15-18 minutes.
4. In a second medium bowl, mix hoisin sauce with 2 tablespoons water. When meatballs are done, transfer them to the hoisin mixture and toss to coat.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring, for 3 minutes. Add 2 tablespoons 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. Fluff rice with a fork, stir in 1 tablespoon butter and season with salt and pepper. Divide rice among plates, top with green beans and meatballs and garnish with scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well; just ensure it reaches an internal temperature of 165°F.

Can I substitute the green beans with another vegetable?

Absolutely, broccoli or snap peas would be great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.