Soy-Glazed Beef & Mushroom Meatballs

Name: Soy-Glazed Beef & Mushroom Meatballs with Rice & Green Beans (food processor required)
Yield: 2 servings
Ingredients: 6 oz Green Beans; 2 oz Sweet Thai Chili Sauce; 3/4 cup Rice; 8 oz Mushroom; 10 oz Ground Beef; 4 tbsp Sweet Soy Glaze; 2 tbsp Mayonnaise; 1 Lime; 1/4 cup Breadcrumbs; 1 tsp Red Pepper Flakes; 2 unit Scallions; 1 tbsp Cooking Oil, tbsp; 3 tsp Salt, tsp; tsp Black Pepper, tsp

with Rice & Green Beans (food processor required)

By Recipe0 System

Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. We call these “hidden veggie” meatballs because you’ll use a food processor (or blender) to finely chop mushrooms and scallions, quickly sauté, then add to ground beef. Spoon a glaze of sweet soy, sweet chili sauce, and lime juice over the tops of the meatballs as they cook, and serve with fluffy jasmine rice, green beans, and sweet chili mayo.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
2 oz Sweet Thai Chili Sauce
3/4 cup Rice
8 oz Mushroom
10 oz Ground Beef
4 tbsp Sweet Soy Glaze
2 tbsp Mayonnaise
1 Lime
1/4 cup Breadcrumbs
1 tsp Red Pepper Flakes
2 unit Scallions
1 tbsp Cooking Oil, tbsp
3 tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve mushrooms (skip if your mushrooms are pre-sliced!). Trim scallions and thinly slice greens; keep whites whole. Quarter lime. Trim green beans if necessary.
2

In a food processor or blender, combine mushrooms and scallion whites. Season with a pinch of salt and pepper.

Blend until no large pieces remain and mixture is finely chopped, 60-90 seconds. TIP: Scrape down the sides as needed to ensure everything blends evenly.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add veggie mixture to hot pan and cook, stirring occasionally, until browned and most of the liquid has evaporated, 5-6 minutes.

Transfer veggie mixture to a large bowl and refrigerate until cool enough to handle, about 5 minutes.
4

Once veggie mixture has cooled, add beef* and panko to bowl. Season with ¾ tsp salt (1½ tsp for 4 servings). Gently mix to combine.

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4). Place on one side of a baking sheet. (For 4, spread meatballs out across entire sheet.)

Roast meatballs on top rack for 10 minutes (you’ll add more to the sheet then).
5

Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

In a small bowl, combine sweet soy glaze, one packet of chili sauce, and juice from one lime wedge (juice from two wedges for 4).

In a separate small bowl, combine mayonnaise, remaining chili sauce, and 1 tsp water (2 tsp for 4).
6

Once meatballs have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side of sheet; toss with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.)

Carefully spoon glaze over meatballs.

Return sheet to top rack and roast until meatballs are cooked through and green beans are tender, 12-15 minutes. (For 4, return meatballs to top rack and roast green beans on middle rack.)
7

Fluff rice with a fork.

Divide rice between bowls. Top with green beans and meatballs in separate sections. Drizzle everything with sweet chili mayo and garnish with scallion greens. Serve with a squeeze of lime juice and chili flakes to taste.

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