Homemade beef meatballs in a sticky hoisin glaze served with brown rice and edamame.
Servings 5servings
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Ingredients
112 oz. bagFrozen edamame, cooked according to package instructions
For the Rice:
2cupsBrown Rice, dry
4cups Water
For the Meatballs:
1lb.Lean Ground beef
1cupPanko bread crumbs
2Eggs
2tbspFresh ginger, minced
2-3Garlic cloves, minced
1/2Red onion, finely diced
1tspSalt
1tspBlack pepper
For the Glaze:
1/4cupSoy sauce
1/2cupHoisin
2tbspHoney
1tbspBrown sugar
1tbspFresh ginger, minced
2tspWater
1tspCornstartch
Limes and green onions, for garnish
Instructions
For the Rice:
In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.
For the Meatballs:
Preheat oven to 350 degrees F, line a cookie sheet with parchment paper, set aside. In a large mixing bowl combine the ground beef, breadcrumbs, egg, red onion, ginger, garlic, salt, and pepper. Using a portion scoop or measuring spoon, scoop about 1 oz. portions, roll into balls. You will get about 20, 1 oz. meatballs.
Transfer to the prepared cookie sheet, bake at 350 for 12-15 minutes or until cooked through. Set aside to cool.
For the Glaze:
In a small saucepan combine the soy sauce, hoisin, honey, ginger, and brown sugar. Heat over medium high heat until warm and slightly reduced, 5-8 minutes. In a small mixing bowl combine the water and cornstarch, stir until a smooth slurry forms. Pour into the sauce and allow to cook for another 1-2 minutes until the mixture thickens up.
Toss cooked meatballs in the glaze, reserve any extra glaze to spoon over bowls.
Evenly divide steamed brown rice into 5 meal prep containers. Evenly divide the roasted broccoli and glazed meatballs, spoon over any leftover glaze. Garnish with sliced green onions and lime wedges. Seal and store.