Hoisin Glazed Meatballs with Jasmine Rice and Snow Peas

These hoisin-glazed meatballs are baked to perfection, ensuring they stay plump and juicy without excess oil. Coated in a sweet and savory hoisin glaze, they pair beautifully with fluffy jasmine rice and crisp snow peas for a satisfying weeknight meal.

With a hint of ginger and garlic and a sprinkle of sesame seeds, every bite is packed with flavor. The lime wedges on the side add a bright, citrusy finish that balances the richness of the glaze.

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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

8 ounce Snow PeasView 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. Wash and dry all produce. Peel and mince ginger until you have 1 tablespoon. Trim and thinly slice scallions, keeping greens and whites separate. Bring 2 cups salted water to a boil in a medium pot.
2. In a medium bowl, combine ginger, scallion whites, ground beef, panko, garlic powder, 1 teaspoon sugar and 1 egg. Season with salt (about 1 teaspoon kosher salt) and pepper. Form into 1-inch meatballs and place on a lightly oiled baking sheet. Bake until browned on the surface, about 10 minutes.
3. Once water is boiling, add jasmine rice to the pot. Cover, reduce heat to low and simmer until tender, 15-20 minutes. Fluff with a fork.
4. Remove baking sheet from oven after 10 minutes. Using a spoon, glaze each meatball with a little hoisin sauce. Return to oven and bake until the glaze loses its shine, about 5 minutes.
5. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add snow peas and cook, tossing, until tender, 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 ground turkey instead of beef?

Yes, ground turkey works well, though the meatballs may be slightly leaner.

Can I make these meatballs ahead of time?

Absolutely. Prepare and bake the meatballs, then refrigerate. Reheat in the oven or microwave before glazing and serving.

What can I substitute for snow peas?

Sugar snap peas or green beans make great substitutes with similar crunch.