Hoisin Glazed Meatballs & Green Beans

What You’ll Need:

Meatballs & Sauce:

• 1 lb. regenerative ground beef 

• ¼ cup panko breadcrumbs 

• 1 thumb fresh ginger, minced 

• Scallions, whites finely sliced (reserve greens for garnish) 

• 1 tsp garlic powder 

• 4–6 tbsp hoisin sauce 

• Salt & pepper, to taste 

• Sesame seeds, for garnish 

Rice & Veggies:

• ½ cup jasmine rice (uncooked) 

• 6 oz green beans, trimmed 

• 1 lime, cut into wedges 

• Olive oil or neutral oil for cooking

Let’s Cook:

Cook the Rice:

Bring ¾ cup water and a pinch of salt to a boil in a small pot. Stir in jasmine rice, cover, reduce heat to low, and simmer until tender (15–18 minutes). Keep covered off heat while you finish everything else. 

Make the Meatballs:

In a medium bowl, combine ground beef, panko breadcrumbs, minced ginger, scallion whites, and garlic powder. Season with salt and pepper and mix gently until combined. 
Form the mixture into 1-inch meatballs and place them on a lightly oiled, rimmed baking sheet. Bake at 450°F until browned and cooked through, about 15–18 minutes. 

Glaze the Meatballs:

While meatballs bake, mix hoisin sauce with 2 Tbsp water in a bowl. When meatballs are done, carefully transfer them to the hoisin mixture and toss to coat. 

Cook the Green Beans:

Heat a drizzle of oil in a large pan over medium-high. Add green beans and cook, stirring, 3–4 minutes until bright and tender-crisp. Season with salt and pepper. 

Finish & Serve:

Sprinkle the glazed meatballs with sesame seeds. Fluff the jasmine rice with a fork and divide between plates. Top with green beans and hoisin-glazed meatballs. Garnish with scallion greens and serve with lime wedges on the side for squeezing over.