Hoisin Glazed Meatballs with Jasmine Rice and Snow Peas

These hoisin-glazed meatballs are a perfect weeknight dinner: juicy, flavorful and baked instead of fried for a lighter touch. The sweet and savory hoisin glaze caramelizes beautifully in the oven, while the snow peas add a fresh crunch. Served over fluffy jasmine rice, this dish is a complete meal that comes together in under an hour.

The key to these meatballs is baking them on a sheet pan, which ensures they stay plump and tender without excess oil. A quick glaze of hoisin sauce in the last few minutes of baking gives them a glossy, irresistible finish. Pair with a squeeze of lime for brightness and a sprinkle of sesame seeds for nuttiness.

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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

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

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Bring 2 cups water to a boil in a medium pot. Peel and mince ginger until you have 2 tablespoons. Finely chop scallions.
2. In a medium bowl, combine ginger, scallions, ground beef, panko and 1 teaspoon sugar. Season with salt and pepper (about 1 teaspoon kosher salt). Shape mixture into 1-inch meatballs and place on a lightly oiled baking sheet. Bake until no longer pink in center, about 20 minutes total (check after 15 minutes).
3. Once water is boiling, add jasmine rice to the pot. Cover, reduce to a simmer and cook until tender, 15-20 minutes.
4. After meatballs have baked 15 minutes, remove sheet from oven. Brush each meatball with a little hoisin sauce. Return to oven and bake until glaze is set, about 5 more 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. Serve with lime wedges for squeezing.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for beef. Keep in mind that poultry may be leaner, so consider adding a tablespoon of oil to the mixture to keep the meatballs moist.

Can I make these meatballs ahead of time?

Absolutely. You can form the meatballs and refrigerate them up to a day in advance. Bake as directed when ready to serve.

What can I use instead of hoisin sauce?

Hoisin sauce is key for the glaze, but you can substitute with a mixture of soy sauce, honey and a splash of rice vinegar for a similar sweet-savory flavor.