Hoisin Glazed Meatballs with Jasmine Rice and Snow Peas

These hoisin-glazed meatballs are baked to perfection, resulting in plump and juicy bites without the need for deep frying. The sweet and savory hoisin glaze caramelizes beautifully in the oven, while the snow peas add a fresh, crunchy contrast. Served over fluffy jasmine rice, this dish brings together classic Asian-inspired flavors in a simple, satisfying meal.

Perfect for busy weeknights, this recipe comes together quickly with minimal hands-on time. The meatballs are seasoned with ginger, garlic and scallions, then topped with sesame seeds for a nutty finish. A squeeze of lime brightens every bite, making this a balanced and delicious dinner the whole family will love.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Snow PeasView 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

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, separating whites and greens. Trim tough ends from snow peas.
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 oiled baking sheet. Bake for 10 minutes until no longer pink on the outside.
3. Once water is boiling, add jasmine rice to the pot. Cover, reduce heat to low and simmer gently until tender, about 15 minutes.
4. Remove meatballs from oven after 10 minutes. Brush each meatball with hoisin sauce. Return to oven and bake until glaze is set, about 5 minutes more.
5. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add snow peas and cook, tossing frequently, until tender-crisp, 4-5 minutes. Season with salt and pepper.
6. Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice among plates, top with snow peas and meatballs. Garnish with scallion greens. Serve with lime wedges for squeezing.

Recipe Tips

FAQ

Can I use frozen snow peas?

Yes, but thaw them first and pat dry to avoid excess water. Reduce cooking time to 2-3 minutes.

How do I store leftovers?

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

Can I make the meatballs ahead of time?

Absolutely! Form the meatballs and refrigerate uncooked for up to 24 hours. Bake as directed when ready.