Hoisin Sriracha Beef Meatballs

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrots
  4 medium
• ground beef
  1 lb
• hoisin sauce
  2 tbsp
• honey
  2 tbsp
• jasmine rice
  2 c
• lime
  1 unit
• moo shu spice blend
  1 tbsp
• panko breadcrumbs
  ½ cup
• salt
  1 tsp
• scallions
  4 stalks
• sesame seeds
  1 tbsp
• shallot
  2 units
• sriracha
  1 tbsp
• vegetable oil
  2 tbsp
• water
  2 c

🍳 Cookware

• baking sheet
• medium bowl
• medium bowl
• small pot
• small bowl

1. 

   1

   scallions lime shallot carrots honey ground beef panko breadcrumbs moo shu spice blend sriracha jasmine rice hoisin sauce sesame seeds vegetable oil butter salt black pepper water

   scallions: 4 stalks, lime: 1 unit, shallot: 2 units, carrots: 4 medium, honey: 2 tbsp, ground beef: 1 lb, panko breadcrumbs: ½ cup, moo shu spice blend: 1 tbsp, sriracha: 1 tbsp, jasmine rice: 2 c, hoisin sauce: 2 tbsp, sesame seeds: 1 tbsp, vegetable oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 2 c
2. 

   2

   Wash and dry all produce. Place rack in upper third of oven and preheat to 425 degrees. Line a baking sheet with aluminum foil and brush with a drizzle of vegetable oil . Trim scallions , finely mince whites, and thinly slice greens. Zest 1 tsp zest from lime , then cut into 6 wedges. Halve, peel, and mince shallot .

   vegetable oil, scallions, lime, shallot
3. 

   3

   Peel carrots . Using your peeler, shave carrots lengthwise into thin ribbons and place in a medium bowl along with scallion greens, lime zest, juice from two lime wedges, half the honey , and a large drizzle of oil. Toss to combine and season with salt and black pepper .

   carrots, honey, salt, black pepper
4. 

   4

   Gently mix ground beef , ¼ cup panko breadcrumbs , scallion whites, 1 tsp shallot, moo shu spice blend , 1 tsp sriracha , ½ tsp salt, and pepper in another medium bowl . Shape into 1½-inch-wide meatballs. Transfer to lined baking sheet. Bake in oven until browned ⏱️ 8 minutes .

   ground beef, panko breadcrumbs, moo shu spice blend, sriracha
5. 

   5

   Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add remaining shallot and cook, stirring, until fragrant ⏱️ 30 seconds . Add jasmine rice and 1¼ cups water . Season with salt and pepper. Bring to a boil, then stir, cover, lower heat, and reduce heat to a gentle simmer. Cook until tender ⏱️ 10 minutes .

   butter, jasmine rice, water
6. 

   6

   Stir together hoisin sauce , ½ tsp sriracha, remaining honey, juice from two lime wedges, and 1 TBSP water in a small bowl . Once meatballs are browned, remove from oven and brush with hoisin mixture. Return sheet to oven and bake until glaze is tacky and has lost some of its shine ⏱️ 5 minutes . Fluff rice with a fork and season with salt and pepper.

   hoisin sauce
7. 7

   Divide rice between two bowls and top with meatballs. Using a rubber spatula, scrape up any excess glaze from sheet and drizzle onto meatballs. Arrange carrot salad on top and drizzle with marinating liquid, if desired. Sprinkle with sesame seeds and serve with remaining lime wedges and sriracha.

   sesame seeds