Hoisin Meatballs with Teriyaki Carrots & Coconut Rice
Equipment
- Measuring cup(s)
- Measuring spoons
- Large knife
- Cutting Board
- Vegetable peeler
- Large bowl
- Whisk
- Large skillet
- Meat thermometer
- Medium skillet
- Large spoon
- 4 Bowls
Ingredients
- 1 Large egg
- 1 lb 85% lean ground beef
- 2 Garlic cloves minced
- ½ Small white onion chopped
- ½ cup Hoisin sauce
- ½ cup Panko breadcrumbs
- ¼ tsp Kosher salt
- ¼ tsp Ground black pepper
- 2 Tbsp Sesame oil
- 2 Medium carrots shaved into thin ribbons
- 2 Tbsp Fresh orange juice
- 2 Tbsp Teriyaki sauce
- 2 8.8 oz pkg iO organic 90-second Jasmine rice
- ⅓ cup Canned coconut milk
- 3 Green onions thinly sliced
- 1 tsp Toasted sesame seeds
Instructions
- In large bowl, lightly whisk egg; gently mix in beef, garlic, white onion, ¼ cup hoisin, breadcrumbs, salt and pepper. Form beef mixture into 20 (1½-inch) meatballs.
- In large skillet, heat oil over medium heat. Add meatballs; cover and cook 10 minutes, turning once. Add remaining ¼ cup hoisin and ¼ cup water; cover and cook 5 minutes or until internal temperature of meatballs reaches 160°, stirring occasionally.
- In medium skillet, cook carrots, orange juice and teriyaki sauce over medium heat 2 minutes or until tender-crisp, stirring frequently.
- Prepare rice as label directs. Transfer rice to medium bowl; fold in milk. Makes about 3 cups.
- Divide rice mixture into 4 bowls; top with carrot mixture, meatballs, green onions and sesame seeds.
Video
Nutrition
Serving: 1bowlCalories: 681kcalCarbohydrates: 78gProtein: 30gFat: 27gSaturated Fat: 9gCholesterol: 114mgSodium: 1105mgFiber: 4gSugar: 13g
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