Hoisin Sriracha Beef Meatballs

🥘 Ingredients

• butter
  2 tbsp
• carrots
  4 unit
• ground beef
  20 oz
• hoisin sauce
  2 oz
• honey
  2 tbsp
• jasmine rice
  1.5 c
• lime
  2 unit
• moo shu spice blend
  2 tsp
• panko breadcrumbs
  ½ cup
• pepper
• salt
  ½ tsp
• scallions
  4 unit
• shallot
  2 unit
• sriracha
  2 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• baking
• medium
• medium
• small

1. 

   1

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

   vegetable oil: 2 tbsp, scallions: 4 unit, lime: 2 unit, shallot: 2 unit
2. 

   2

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

   carrots: 4 unit, honey: 2 tbsp, salt, pepper
3. 

   3

   Gently mix ground beef , panko breadcrumbs , the scallion whites, 1 tsp of the minced shallot, moo shu spice blend , sriracha , salt , and black pepper in another medium bowl. Shape into 1½-inch meatballs (you should have about 10). Transfer them to the prepared baking sheet. Bake in the oven until browned, ⏱️ 10 minutes .

   ground beef: 20 oz, panko breadcrumbs: ½ cup, moo shu spice blend: 2 tsp, sriracha: 1 tsp, salt: ½ tsp
4. 

   4

   Meanwhile, heat 1 tbsp butter in a small pot over medium-high heat. Add the remaining shallot and cook until fragrant, about ⏱️ 30 seconds . Following this, add jasmine rice and 1¼ cups of water from a separate container. Season with a few shakes of salt and a crack of black pepper. Bring to a boil, then reduce the heat, cover, and let simmer until the rice is tender, about ⏱️ 12 minutes .

   butter: 2 tbsp, jasmine rice: 1.5 c
5. 

   5

   Stir together hoisin sauce , the rest of the sriracha , remaining honey, and squeeze juice from two lime wedges (measure 1 tbsp of water) in a small bowl. Once the meatballs have browned, remove them from the oven and brush the top with the hoisin mixture. Return the baking sheet to oven and bake until the glaze turns tacky and with a soft sheen, about ⏱️ 5 minutes . Fluff the cooked rice with a fork and season with salt and pepper.

   hoisin sauce: 2 oz, sriracha: 1 tsp
6. 

   6

   Divide the rice between two bowls and top with the meatballs. Using a flexible spatula, scrape up any sauce remaining on the sheet and drizzle it over the balls (if needed, add up to 1 tbsp of water to that sheet to loosen it). Layer the carrot salad on top and present the extra marinade from the bowl. Serve with the remaining lime wedges and whatever sriracha one likes.