Sweet & Tangy Hoisin Beef Meatballs over a Sesame-Ginger Veggie Jumble

Name: Sweet & Tangy Hoisin Beef Meatballs over a Sesame-Ginger Veggie Jumble
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz Green Beans; 1 Potato; 4 tbsp Sweet Soy Glaze; 1 tbsp Sesame Seeds; 1/4 cup Breadcrumbs; 2 unit Scallions; 10 oz Ground Beef; 1 tbsp Onion Powder; 1 tsp Garlic Powder; 2 tbsp Hoisin Sauce; 1 Ginger; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Our chefs add tons of flavor to tender pork meatballs with a delectable soy glaze swirled with tangy-sweet hoisin sauce that you’ll brush over during the last few minutes of roasting. The meatballs are served over a jumble of roasted sweet potatoes and tender green beans seasoned with ginger and scallion, and sprinkled with nutty, crackly sesame seeds for a hearty, colorful meal that tastes every bit as delectable as it looks.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1 Potato
4 tbsp Sweet Soy Glaze
1 tbsp Sesame Seeds
1/4 cup Breadcrumbs
2 unit Scallions
10 oz Ground Beef
1 tbsp Onion Powder
1 tsp Garlic Powder
2 tbsp Hoisin Sauce
1 Ginger
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Trim and quarter sweet potato lengthwise; cut into ½-inch-thick pieces. Peel and mince or grate ginger. Trim green beans if necessary. Trim and cut scallions into 1-inch pieces.

In a large bowl, soak panko with 2 TBSP water (4 TBSP for 4); let stand until absorbed (you’ll use in the next step).
2

Toss sweet potato, ginger, and sesame seeds on one side of prepared sheet with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Meanwhile, to bowl with panko mixture, add pork*, garlic powder, onion powder, salt (we used ¾ tsp; 1¼ tsp for 4), and pepper and gently mix to combine.

Form into 6 evenly sized meatballs (12 meatballs for 4).

Swap in beef for pork.
3

Once sweet potato has roasted 5 minutes, remove sheet from oven. Place meatballs on opposite side of sheet. (For 4 servings, add meatballs to a second sheet.)

Carefully add green beans and scallions to sweet potato; toss to combine.

Return to top rack and roast until meatballs are cooked through, 11 minutes. (For 4, roast meatballs on middle rack and veggies on top rack, swapping positions halfway through.)
4

Meanwhile, in a small bowl, mix sweet soy glaze and hoisin until combined.
5

Once veggies and meatballs have cooked 11 minutes, remove sheet from oven. (For 4 servings, leave veggies roasting on middle rack.)

Carefully brush meatballs with hoisin glaze. Return to top rack until glaze is tacky and veggies are tender, 3-5 minutes more.
6

Divide gingery sweet potato and green bean jumble between shallow bowls; top with hoisin-glazed meatballs. Serve.

Ground Beef is fully cooked when internal temperature reaches 160°.

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