Baked Hoisin Meatballs with Jasmine Rice and Snow Peas

These baked hoisin-glazed meatballs are a weeknight winner. By baking instead of frying, the meatballs stay plump and juicy without excess oil. A sweet and savory hoisin glaze adds irresistible flavor, while crisp snow peas provide a fresh crunch on the side.

Serve over fluffy jasmine rice and finish with a sprinkle of sesame seeds and a squeeze of lime. This dish comes together quickly and is sure to become a family favorite.

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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. 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 whites and greens separate. Trim tough ends and strings 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). Form mixture into 1-inch balls and place on the oiled baking sheet. Bake for 10 minutes, until no longer pink on the outside.
3. Meanwhile, add jasmine rice to the boiling water. Cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat and keep covered.
4. After 10 minutes, remove meatballs from oven. 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, 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 and serve with lime wedges.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just be sure not to overbake, as lean poultry can dry out quickly.

Can I make these meatballs ahead of time?

Absolutely. Form the meatballs and refrigerate them uncooked for up to 24 hours. Bake just before serving, adding a couple of extra minutes if needed.

What can I substitute for snow peas?

Sugar snap peas or green beans are great alternatives. Adjust cooking time as needed for tenderness.