Hoisin Glazed Meatballs with Roasted Sweet Potato and Baby Broccoli

These hoisin-glazed meatballs are baked instead of fried for a healthier twist on a classic favorite. Paired with roasted sweet potato and crispy baby broccoli, this dish is packed with savory-sweet flavor and satisfying crunch.

Ready in just 35 minutes, this recipe is perfect for busy weeknights. The combination of ginger, scallions and hoisin sauce creates a delicious glaze that coats each tender meatball. Serve with lime wedges for a bright finish.

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Ingredients

8 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Halve sweet potato lengthwise, then slice into ¼-inch half-moons. Peel and mince ginger. Thinly slice scallions, then chop until finely minced.
2. Toss sweet potato slices on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for about 20 minutes, flipping once, until golden brown.
3. In a medium bowl, combine ginger, scallions, ground beef, panko and 1 teaspoon sugar. Season with salt (about ¾ teaspoon kosher salt) and pepper. Form into 1-inch meatballs and place on one side of a lightly oiled baking sheet.
4. Place baby broccoli on the opposite side of the same baking sheet. Toss with a drizzle of oil, salt and pepper. Roast for 15 minutes, until tender and slightly crispy.
5. After 15 minutes, brush each meatball with hoisin sauce. Remove baby broccoli from the baking sheet and set aside. Return meatballs to oven for about 5 minutes.
6. Cut lime into wedges. Serve meatballs with baby broccoli and roasted sweet potato. Squeeze lime wedge over the top and enjoy.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overbake to keep them moist.

Can I substitute regular broccoli for baby broccoli?

Absolutely. Cut regular broccoli into small florets and adjust roasting time as needed.

How do I store leftovers?

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