Spicy Hoisin Beef Meatball Bowls with Jasmine Rice and Carrot Ribbons

These spicy hoisin beef meatball bowls bring together savory, sweet and tangy flavors in one satisfying dish. Juicy meatballs are seasoned with scallions, ginger and a kick of sriracha, then baked until golden and glazed with a sticky hoisin sauce.

Served over fluffy jasmine rice and topped with a refreshing honey-lime carrot ribbon salad, this bowl is a feast of colors and textures. Perfect for a quick weeknight dinner that feels special.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Moo Shu Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and brush with a little oil. Trim scallions; finely mince the whites and thinly slice the greens. Zest the lime to get 1 teaspoon zest, then cut the lime into 6 wedges. Halve, peel and mince the shallot.
2. Peel the carrots and use a peeler to shave them lengthwise into thin ribbons. Place in a medium bowl with the scallion greens, lime zest, juice from 2 lime wedges, half the honey and a drizzle of oil. Toss to combine; season with salt and pepper.
3. In another medium bowl, gently mix the ground beef, 1/4 cup panko, scallion whites, 1 teaspoon minced shallot, moo shu spice, 1 teaspoon sriracha, 1/2 teaspoon salt and some pepper. Shape into 1½-inch meatballs (about 10 total). Place on the prepared baking sheet. Bake until browned, 8-10 minutes.
4. Meanwhile, melt the butter in a small pot over medium-high heat. Add the remaining shallot and cook until fragrant, about 30 seconds. Add the rice and 1¼ cups water; season with salt and pepper. Bring to a boil, then stir, cover, reduce heat to low and simmer until tender, 10-12 minutes.
5. In a small bowl, stir together the hoisin sauce, remaining 1/2 teaspoon sriracha, remaining honey, juice from 2 lime wedges and 1 tablespoon water. When the meatballs are browned, remove from oven and brush with the hoisin mixture. Return to oven and bake until the glaze is tacky, about 5 minutes. Fluff the rice with a fork and season.
6. Divide the rice between two bowls. Top with the meatballs. Scrape any excess glaze from the baking sheet and drizzle over the meatballs (add a little water to loosen if needed). Arrange the carrot salad on top and drizzle with any remaining dressing. Garnish with sesame seeds and serve with lime wedges and extra sriracha.

Recipe Tips

FAQ

Can I make these meatballs ahead of time?

Yes, you can shape the meatballs and refrigerate them for up to 24 hours before baking. You can also bake them and reheat in the oven or microwave.

What can I use instead of moo shu spice blend?

If you don’t have moo shu spice, you can substitute with a mix of Chinese five-spice powder and a pinch of white pepper or simply use a little ground ginger and garlic powder.

Is there a substitute for hoisin sauce?

Hoisin sauce is key for the glaze, but you can make a quick substitute by mixing 2 tablespoons soy sauce, 1 tablespoon peanut butter, 1 tablespoon honey and a dash of garlic powder.