These 30-minute hoisin-glazed meatballs are sweet, saucy, and simple enough for a weeknight supper.
Ingredients
- 80% lean ground beef: 1 pound
- panko bread crumbs: 0.5 cup
- egg, lightly: 1 piece (beaten)
- less-sodium soy sauce: 4 Tbsp (divided)
- garlic: 3 clove (minced)
- 1/2 teaspoons minced fresh ginger: 1 piece
- hoisin sauce: 0.5 cup
- honey: 2 Tbsp
- green onion: 1 piece (minced)
- rice vinegar: 2 Tbsp
- sesame oil: 2 tsp (toasted)
- vegetable oil: 1 Tbsp
- green beans: 1 pound (trimmed)
- hot cooked white rice: (for serving)
- sesame seeds and sliced green onion: (for garnish, toasted)
Metric Conversion
Stages of cooking
-
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
-
Put ground beef, panko, egg, 1 tablespoon soy sauce, 2 cloves garlic, and 1 teaspoon ginger in a bowl; stir until just combined (do not overwork). Gently shape mixture into 11/2-inch balls. Arrange on prepared baking sheet.
-
Bake 10 to 12 minutes or until an instant-read thermometer inserted into centers of meatballs registers 160 degrees F (71 degrees C).
-
Meanwhile, stir together hoisin sauce, honey, green onion, vinegar, sesame oil, and remaining 3 tablespoons soy sauce, 1 clove garlic, and 1/2 teaspoon ginger in a large saucepan. Cook over medium-low heat, stirring occasionally, until slightly reduced, about 5 minutes. Reserve 2 tablespoons sauce in a small bowl for green beans. Add meatballs to remaining sauce in saucepan; cook until flavors meld, about 2 minutes.
-
Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Add beans; cook, stirring occasionally, until tender and lightly blistered, 4 to 5 minutes. Add reserved sauce to beans; stir to coat. Serve meatballs with beans over rice. Garnish with sesame seeds and green onion.
