Hoisin meatballs

This was a recipe from a grocery and meal delivery program.  This was a standout so I saved the recipe and we remade it this week.  Like before, it was amazing.  And thanks to all the home cooks in our lives, the girls (and little man if I can grab his attention) are turning out to be great chefs.  There's nothing in this recipe that they can't do.  Bonus for these overworked and overstressed parents, the girls cooked and the little man loaded things into the dishwasher. 
The first recipe wasn't enough for 5 of us.  We one and a halved it this time and we had leftovers, so make as little or as much as you want.  Writing the bigger version here. 

1 inch piece of finely diced ginger
6 scallions, chopped and split into green parts and white parts
1.5 lbs ground beef
3/4 cup Panko or breadcrumbs
3 tsp garlic powder
1 1/2 tsp sugar
2 small eggs, beaten
1 1/2 cup basmati rice
hoisin sauce (we didn't measure)
1 lbs green beans

Start to boil 3 cups of water in a small sauce pot on the stove and then move on to making meatballs

Combine the ginger, white parts of scallions, ground beef, breadcrumbs, garlic powder, eggs, and sugar
Mix and then roll into 1 inch balls
Place on a foil lined rimed baking sheet
Bake at 450 for 10 minutes

Once the water comes to a boil, add in the rice and then cover and simmer until the rice is tender, about 15 minutes

Remove the meatballs from the oven and then top with a small dollop of hoisin sauce
Return to the oven and bake for another 5 minutes

In a large cast iron pan, 1 1/2 tbs of vegetable oil until hot
Add the green beans and toss to cook, about 3 minutes
Pour in a scant 1/2 cup of water and then cover and simmer over low heat until the beans are done, about 2-3 minutes
Remove lid and then cook until the water has evaporated

To serve, add rice, meatballs and beans to a plate, top with scallion greens and sesame seeds if desired.

Kid review-
Everyone loves this meal