Sesame-Glazed Meatballs and Broccoli
By Jessica RudolphPublished on December 17, 2021
Time
1 hour
Yield
Serves 4
Ingredients
1½ pounds 90 percent lean ground beef 1 cup panko bread crumbs 2 large eggs, lightly beaten4 scallions, white parts minced, green parts sliced thin on bias2 tablespoons chili-garlic sauce 2 tablespoons toasted sesame oil, divided1½ teaspoons table salt, divided1 pound broccoli florets, cut into 2-inch pieces2 tablespoons vegetable oil ¼ cup hoisin sauce, plus extra for serving1½ tablespoons sesame seeds, toasted
Before You Begin
Serve with white rice.
Instructions
- Adjust oven rack 8 inches from broiler element and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray. Mix beef, panko, eggs, scallion whites, chili-garlic sauce, 1 tablespoon sesame oil, and 1¼ teaspoons salt in bowl until well combined. Form mixture into sixteen 2-inch meatballs and arrange on half of prepared sheet.
- Toss broccoli, vegetable oil, remaining 1 tablespoon sesame oil, and remaining ¼ teaspoon salt together in bowl. Arrange broccoli on other half of sheet. Roast until meatballs register 160 degrees and broccoli is crisp-tender, about 20 minutes.
- Remove sheet from oven and heat broiler. Combine hoisin and sesame seeds in bowl. Brush hoisin mixture over meatballs. Broil until glaze is bubbling and tops of broccoli are browned, about 3 minutes, rotating sheet halfway through broiling. Sprinkle with scallion greens and serve with extra hoisin.
Time
1 hourYield
Serves 4Ingredients
1½ pounds 90 percent lean ground beef
1 cup panko bread crumbs
2 large eggs, lightly beaten
4 scallions, white parts minced, green parts sliced thin on bias
2 tablespoons chili-garlic sauce
2 tablespoons toasted sesame oil, divided
1½ teaspoons table salt, divided
1 pound broccoli florets, cut into 2-inch pieces
2 tablespoons vegetable oil
¼ cup hoisin sauce, plus extra for serving
1½ tablespoons sesame seeds, toasted
Ingredients
1½ pounds 90 percent lean ground beef
1 cup panko bread crumbs
2 large eggs, lightly beaten
4 scallions, white parts minced, green parts sliced thin on bias
2 tablespoons chili-garlic sauce
2 tablespoons toasted sesame oil, divided
1½ teaspoons table salt, divided
1 pound broccoli florets, cut into 2-inch pieces
2 tablespoons vegetable oil
¼ cup hoisin sauce, plus extra for serving
1½ tablespoons sesame seeds, toasted
Ingredients
1½ pounds 90 percent lean ground beef
1 cup panko bread crumbs
2 large eggs, lightly beaten
4 scallions, white parts minced, green parts sliced thin on bias
2 tablespoons chili-garlic sauce
2 tablespoons toasted sesame oil, divided
1½ teaspoons table salt, divided
1 pound broccoli florets, cut into 2-inch pieces
2 tablespoons vegetable oil
¼ cup hoisin sauce, plus extra for serving
1½ tablespoons sesame seeds, toasted
Why This Recipe Works
We used 90 percent lean ground beef to avoid greasy meatballs, and we used extra bread crumbs as a binder to keep the juices contained, not leaking out onto the baking sheet.
Before You Begin
Serve with white rice.
Instructions
- Adjust oven rack 8 inches from broiler element and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray. Mix beef, panko, eggs, scallion whites, chili-garlic sauce, 1 tablespoon sesame oil, and 1¼ teaspoons salt in bowl until well combined. Form mixture into sixteen 2-inch meatballs and arrange on half of prepared sheet.
- Toss broccoli, vegetable oil, remaining 1 tablespoon sesame oil, and remaining ¼ teaspoon salt together in bowl. Arrange broccoli on other half of sheet. Roast until meatballs register 160 degrees and broccoli is crisp-tender, about 20 minutes.
- Remove sheet from oven and heat broiler. Combine hoisin and sesame seeds in bowl. Brush hoisin mixture over meatballs. Broil until glaze is bubbling and tops of broccoli are browned, about 3 minutes, rotating sheet halfway through broiling. Sprinkle with scallion greens and serve with extra hoisin.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments