Sticky Hoisin Glazed Meatballs with Jasmine Rice and Green Beans

These sticky hoisin glazed meatballs are baked to perfection, ensuring they stay plump and juicy without any extra oil. Coated in a sweet and savory hoisin sauce, they pair beautifully with fluffy jasmine rice and crisp green beans for a complete meal that’s both satisfying and full of flavor.

This recipe is a fantastic way to bring bold, Asian-inspired tastes to your dinner table with minimal fuss. The combination of tender meatballs, crunchy green beans and fragrant rice makes every bite a delight. Perfect for busy weeknights when you want something special without spending hours in the kitchen.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

6 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to middle position. Lightly oil a baking sheet. Wash and dry all produce. Peel ginger and mince until you have ½ tablespoon (1 tablespoon for 4 servings). Trim scallions, thinly slice, separating whites from greens; mince the whites.
2. In a small pot, combine ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, stir in rice, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, combine ground beef, panko, minced ginger, scallion whites, garlic powder and 2 tablespoons water (3 tablespoons for 4 servings). Season with salt (about ¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Form into 1-inch balls and place on prepared baking sheet. Bake until browned and cooked through, 15-18 minutes.
4. In a second medium bowl, combine hoisin sauce and 2 tablespoons water (3 tablespoons for 4 servings). Once meatballs are cooked, carefully transfer them to the hoisin mixture and toss to coat evenly.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add green beans and cook, stirring, for 3 minutes. Add 2 tablespoons water (4 tablespoons for 4 servings) and cover the pan with a lid or foil. Cook until tender, 2-3 minutes more. Uncover and let any remaining water evaporate. Season with salt and pepper.
6. Cut lime into wedges. Sprinkle meatballs with sesame seeds. Fluff rice with a fork, then stir in 1 tablespoon butter and season with salt and pepper. Divide rice among plates, top with green beans and meatballs. Garnish with scallion greens and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just ensure they are cooked through to an internal temperature of 165°F (74°C).

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your hoisin sauce is labeled gluten-free. Many brands offer gluten-free versions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.