Sticky Hoisin Meatballs with Jasmine Rice and Green Beans

These sticky hoisin-glazed meatballs are a breeze to make and packed with flavor. Baking them instead of frying keeps them tender and juicy without excess oil. A sweet hoisin coating adds a glossy finish, while crisp green beans and fluffy jasmine rice round out the meal.

With a hint of ginger and garlic, plus a sprinkle of sesame seeds and a squeeze of lime, this dish brings together classic Asian-inspired flavors in a way that’s sure to become a weeknight favorite.

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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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 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

0.5 teaspoon SugarView 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. Adjust rack to middle position and preheat oven to 450°F. Lightly oil a baking sheet. Peel and mince ginger until you have ½ tablespoon. Trim and thinly slice scallions, separating whites from greens.
2. Bring ¾ cup salted water to a boil in a small pot. Add rice, cover and reduce heat to low. Cook until tender, about 15 minutes.
3. In a medium bowl, combine minced ginger, scallion whites, beef, panko, garlic powder, ½ teaspoon sugar and 1 egg. Season with salt and pepper. Form into 1-inch meatballs and place on prepared baking sheet. Bake until browned, about 10 minutes.
4. Remove baking sheet from oven. Spoon a little hoisin sauce over each meatball. Return to oven and bake until glaze is set, about 5 minutes.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, tossing, for 3 minutes. Add 2 tablespoons water, cover and cook until tender, 2-3 minutes. Uncover and let water evaporate. Season with salt and pepper.
6. Cut lime into wedges. Sprinkle meatballs with sesame seeds. Fluff rice with a fork and stir in 1 tablespoon butter until melted. Season with salt and pepper. Divide rice among plates, top with green beans and meatballs. Garnish with scallion greens and serve with lime wedges.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but the meatballs may be slightly less juicy. Add a tablespoon of oil to the mixture to help keep them moist.

Can I make these meatballs ahead of time?

Absolutely. Form the meatballs and refrigerate them uncooked for up to 24 hours. Bake just before serving.

What can I substitute for hoisin sauce?

You can use a mixture of soy sauce, a little honey or brown sugar and a splash of rice vinegar as a substitute.