Ginger Scallion Meatballs with Sesame Green Beans

I originally found this recipe as sweet and sour meatballs over rice. I really wanted to give this an asian flare, because for real- you can't go wrong with fresh ginger and scallions. While the meatballs were baking in the oven I had time to get the rice on, make the green beans and sauce for the meatballs. I was able to prepare and finish this in just under an hour. 

INGREDIENTS:

For Meatballs:

• 1 1/2 punds of ground meat (I use a meatloaf mixture of beef, pork and veal)
• 3/4 cup quick oats (lightly pulsed in blender or food processor) 
• 1 egg
• 1/4 cup finely chopped onion
• 2 tablespoons- 1/4 cup grated ginger (depending on taste)
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon worcestershire sauce 

For Sauce:

• 1/2 cup hoisin sauce
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 cup chicken stock
• 1 tablespoon yellow mustard
• 1/4 cup finely diced onion
• 1/4 cup finely diced ginger 
• 1 teaspoon minced garlic
• 1 teaspoon worcestershire sauce 
• green scallions for garnish

For Green Beans:

• 1 pounds fresh green beans (trimmed)
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds
• salt and pepper to taste

First combine all of the ingredients needed for meatballs in a large mixing bowl. Mix well to combine.

Roll into meatballs and place on a rack / baking sheet.

Bake at 350 for 30 minutes. While you prepare everything else. 

At this point you can put rice on to boil if you're serving that as well.

In a medium skillet add green beans and 1/3 cup of water. Cover and simmer over medium high heat. 

In a large skillet add a little olive oil over medium high heat. 

Once hot add onions and ginger, sauté until fragrant about 3 minutes. 

Add minced garlic and sauté another 1-2 minutes, don't burn. 

Add in hoisen sauce, vinegar, brown sugar, mustard and worcestershire sauce. 

Whisk together until combined and bubbly. 

Slowly add chicken stock until all incorporated thick and bubbly. 

Lower heat to medium.

Take meatballs out of the oven and add to the skillet with sauce.

Lightly toss meatballs with sauce until they are all covered.

Garnish with sliced scallions, and simmer on low for 5 minutes. 

Green beans should be simmering for a little bit now and the water should be completely evaporated. 

Add in sesame oil and honey. Sauté another few minutes until al dente. 

Add in sesame seeds and seasoning to taste. 

Remove from heat once the sesame seeds have begin to become toasty. 

This was one flavorful, amazing, easy, fresh dinner. Husband says the sauce kind of resembles a General Gau's Chicken. I think the sweet and sourness of the sauce was a perfect combination with the nutty sesame in the green beans. All in all a great dinner. I just wished the kids enjoyed it a little more. They don't have the pallet just yet for this unfortunately. Cheers!

Adapted from: Sweet and Sour Meatballs