Hoisin-Glazed Beef Meatballs with Jasmine Rice and Green Beans
Asian-inspired comfort food featuring tender beef meatballs coated in a sweet and savory hoisin glaze, served over fluffy jasmine rice with crisp-tender green beans. The meatballs get their depth from fresh ginger and scallions, while sesame seeds add a nutty crunch. This balanced meal combines protein, vegetables, and rice in one satisfying plate that works perfectly for weeknight dinners or casual entertaining. The hoisin sauce creates a glossy, restaurant-style finish that makes ordinary meatballs feel special.
Ingredients
- 1 thumb Ginger
- 2 unit Scallions
- ½ cup Jasmine Rice
- 10 ounce Ground Beef
- ¼ cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- 6 tablespoon Hoisin Sauce
- 6 ounce Green Beans
- 1 unit Lime
- 1 tablespoon Sesame Seeds
- 2 teaspoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
- 1
Adjust oven rack to middle position and preheat to 450 degrees
- 2
Lightly oil a baking sheet
- 3
Wash and dry all produce
- 4
Peel and mince ginger until you have 1/2 TBSP
- 5
Trim and thinly slice scallions, separating whites from greens
- 6
Mince scallion whites
- 7
Combine water and salt in small pot and bring to boil
- 8
Stir in rice, cover, and reduce to low simmer
- 9
Cook rice until tender, covered off heat until ready to serve
- 10
Combine beef, panko, minced ginger, scallion whites, garlic powder, and water in medium bowl
- 11
Season with salt and pepper
- 12
Form mixture into 1-inch balls and place on prepared baking sheet
- 13
Bake meatballs until browned and cooked through
- 14
Combine hoisin sauce and water in second medium bowl
- 15
Transfer cooked meatballs to hoisin mixture and toss to coat
- 16
Heat oil in large pan over medium-high heat
- 17
Add green beans and cook, stirring
- 18
Add water and cover pan
- 19
Cook until tender, then uncover and let water evaporate
- 20
Season green beans with salt and pepper
- 21
Cut lime into wedges
- 22
Sprinkle meatballs with sesame seeds
- 23
Fluff rice with fork, stir in butter and season
- 24
Divide rice between plates and top with green beans and meatballs
- 25
Garnish with scallion greens and serve with lime wedges
Tips
Keep meatballs uniform in size for even cooking - use a small cookie scoop or measuring spoon to portion.
Don't skip the water in the hoisin glaze as it helps create the perfect coating consistency.
Let the green beans' water fully evaporate for the best texture and concentrated flavor.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Meatballs can be formed and refrigerated up to 1 day ahead before baking
Serve immediately while meatballs are hot and rice is fluffy
Common Mistakes
Don't overmix meatball mixture to avoid tough texture
Use medium-high heat for green beans to avoid overcooking
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these meatballs ahead of time?
Yes, you can form the raw meatballs and refrigerate them covered for up to 24 hours before baking. Cooked meatballs can be stored in the refrigerator for up to 3 days.
What if I don't have hoisin sauce?
You can substitute with teriyaki sauce or make a quick glaze using soy sauce, honey, and a touch of sesame oil, though the flavor will be different from traditional hoisin.
Can I freeze the cooked meatballs?
Yes, freeze cooked meatballs in the hoisin glaze for up to 3 months. Thaw overnight in refrigerator and reheat gently in a covered pan with a splash of water.