Soy-Glazed Meatballs

Name: Soy-Glazed Meatballs with Bell Pepper, Carrot & Green Bean Stir-Fry
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 unit Scallions; 1 Ginger; 1 Bell Pepper; 10 oz Ground Beef; 1/4 cup Breadcrumbs; 6 oz Green Beans; 4 oz Carrot; 12 ml Ponzu Sauce; 1 tbsp Sesame Seeds; 4 tbsp Sweet Soy Glaze; 1 oz Sweet Thai Chili Sauce; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tbsp Butter

with Bell Pepper, Carrot & Green Bean Stir-Fry

By Recipe0 System

One of our favorite cheffy tricks for taking meatballs from ordinary to extraordinary? Just add a flavorful glaze! Here, we blend scallions and ginger into ground beef, then form into meatballs and roast until tender. While they’re still hot from the oven, we toss them in a blend of soy glaze and chili sauce for spicy, sweet, and savory notes. They’re served over a stir-fry of tender bell pepper, carrots, green beans, and citrusy ponzu sauce, then sprinkled with sesame seeds for nutty crunch.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Ginger
1 Bell Pepper
10 oz Ground Beef
1/4 cup Breadcrumbs
6 oz Green Beans
4 oz Carrot
0.41 fl oz Ponzu Sauce
1 tbsp Sesame Seeds
4 tbsp Sweet Soy Glaze
1 oz Sweet Thai Chili Sauce
Salt
Black Pepper
1 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips.
2

In a large bowl, combine beef*, panko, scallion whites, half the ginger, salt (we used 3⁄4 tsp salt; 1 1⁄2 tsp for 4 servings), and pepper.

Form mixture into 10-12 (20-24 for 4) 1 1⁄2-inch meatballs. Spread out on a baking sheet.

Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook until slightly softened and lightly browned, 3-4 minutes.

Stir in bell pepper and cook, stirring occasionally, until veggies are browned and tender, 4-5 minutes more.

Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.
4

Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger, and 1 TBSP butter (2 TBSP for 4 servings) to pan with veggies. Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper.

Remove pan from heat; keep covered until ready to serve.
5

In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds.

Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.
6

Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.

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