Ginger Beef Meatballs & BBQ-Soy Glaze with Snap Peas & Sushi Rice

Ginger Beef Meatballs & BBQ-Soy Glaze

with Snap Peas & Sushi Rice

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re giving these pork meatballs an aromatic twist thanks to the fresh ginger mixed in. It’s all boosted by the punchy combo of barbecue sauce and soy glaze we’re using to finish the meatballs and tender snap peas, which get served over a simple bed of sushi rice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
Ginger Beef Meatballs & BBQ-Soy Glaze with Snap Peas & Sushi Rice
Title
  • 18 oz Ground Beef
  • 6 oz Radishes
  • 1 cup Sushi Rice
  • 1 Piece Ginger
  • ½ cup Panko Breadcrumbs
  • 2 Tbsps Rice Vinegar
  • ½ cup Barbecue Sauce
  • 3 Tbsps Soy Glaze
  • ½ lb Sugar Snap Peas

Tips from Home Chefs

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the barbecue sauce, soy glaze, and 2 tablespoons of water.

Prepare the ingredients & make the glaze
Form the meatballs
3 Form the meatballs

In a bowl, combine the beef, breadcrumbs, and chopped ginger; season with salt and pepper. Gently mix to combine. Form the mixture into 16 tightly packed meatballs. Transfer to a plate.

4 Cook the meatballs & snap peas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 8 to 10 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the halved peas to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the meatballs & snap peas
Finish & serve your dish
5 Finish & serve your dish

To the pan, add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until slightly thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished meatballs and peas (including any glaze from the pan) and marinated radishes (including any liquid). Enjoy!  

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Browse Steps
1 of 5