Chinese · Serves 2
with Jasmine Rice and Green Beans
We’re big fans of baking our meatballs (rather than frying) because that way they get nice, plump, and juicy without heaps of oil. But just to double make sure that they don’t disappoint, we’re coating them in a sweet hoisin glaze and adding green beans for crispness and crunch. One bite and you’ll be hooked on this combination of Asian-inspired flavors.
Adjust rack to middle position and preheat oven to 450 degrees. Lightly oil a baking sheet. Wash and dry all produce. Peel and mince ginger until you have ½ TBSP (1 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.
In a small pot, combine ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then stir in rice, cover, and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, in a medium bowl, combine beef, panko, minced ginger, scallion whites, garlic powder, and 2 TBSP water (3 TBSP for 4 servings). Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. Form into 1-inch balls and place on prepared baking sheet. Bake until meatballs are browned and cooked through, 15-18 minutes.
Meanwhile, in a second medium bowl, combine hoisin and 2 TBSP water (3 TBSP for 4 servings). Once meatballs are cooked through, carefully transfer to bowl with hoisin mixture; toss to coat.
Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring, 3 minutes. Add 2 TBSP water (4 TBSP for 4 servings) and cover pan with a lid or aluminum foil. Cook until tender, 2-3 minutes more. Uncover and let water evaporate. Season with salt and pepper.
Cut lime into wedges. Sprinkle meatballs with sesame seeds. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice between plates and top with green beans and meatballs. Garnish with scallion greens. Serve with lime wedges on the side.
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