Spicy Soy-Glazed Hidden Veggie Beef Meatballs

Ingredients

Buy

• 16 ounce button mushrooms
• 4 scallions
• 2 limes
• 12 ounce green beans
• ½ cup panko breadcrumbs
• 20 ounce ground beef
• 8 tablespoon sweet soy glaze
• 4 ounce Sweet Thai chili Sauce
• 4 tablespoon mayonnaise

On Hand

• 1.5 cup jasmine rice
• 1 teaspoon chili flakes
• 1 tablespoon cooking oil
• salt
• black pepper

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
• Trim and halve mushrooms . (Skip if your mushrooms are pre-sliced!) Trim scallions and thinly slice greens; keep whites whole. Quarter lime. Trim green beans if necessary.
• In a food processor or blender, combine mushrooms and scallion whites. Season with a pinch of salt and pepper.
• Blend until no large pieces remain and mixture is finely chopped, 60-90 seconds. TIP: Scrape down the sides as needed to ensure everything blends evenly.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add veggie mixture to hot pan and cook, stirring occasionally, until browned and most of the liquid has evaporated, 5-6 minutes.
• Transfer veggie mixture to a large bowl and refrigerate until cool enough to handle, about 5 minutes.
• Once veggie mixture has cooled, add ground beef and panko breadcrumbs to bowl. Season with 3⁄4 tsp salt (11⁄2 tsp for 4 servings). Gently mix to combine.
• Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4). Place on one side of a baking sheet. (For 4, spread meatballs out across entire sheet.)
• Roast meatballs on top rack for 10 minutes (you’ll add vegatables to the sheet then).
• Meanwhile, in a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• In a small bowl, combine sweet soy glaze, one packet of chili sauce, and juice from one lime wedge.
• In a separate small bowl, combine mayonnaise, remaining chili sauce, and 1 tsp water (2 tsp for 4).
• Once meatballs have roasted 10 minutes, remove sheet from oven. Carefully add green beans to empty side of sheet; toss with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.)
• Carefully spoon glaze over meatballs.
• Return sheet to top rack and roast until meatballs are cooked through and green beans are tender, 12-15 minutes. (For 4, return meatballs to top rack and roast green beans on middle rack.)
• Fluff rice with a fork.
• Divide rice between bowls. Top with green beans and meatballs in separate sections.
• Drizzle everything with sweet chili mayo and garnish with scallion greens. Serve with a squeeze of lime juice and chili flakes to taste.