Preheat oven to 450°. Soak the piece of bread in 3 Tbsp. of water and set aside.
Peel and slice the carrots on a diagonal 1/4 inch thick. Add the carrots to one side of the sheet pan and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Arrange on half of the sheet pan so they are spaced out and can roast.
Meanwhile, in a medium bowl, add the ground beef, 1 tsp. grated ginger, 2 tsp. minced garlic, the scallion whites, a pinch of salt and pepper and the soaked bread broken into small pieces. Mix with your hands until it is well combined.
Shaped the mixture into 9 meatballs and place on the empty half of the sheet pan. Place the pan in the oven and bake at 450° for 12 minutes.
To a small saucepan, add 1 Tbsp. butter, 1 tsp. grated ginger and 1 tsp. minced garlic. Cook for 1 minute and add the rice to coat and 1 cup water. Bring to a boil and reduce to a simmer. Cook for 15 minutes until the rice is tender.
In a small bowl whisk together the Hoisin sauce with soy sauce. After the meatballs have cooked for 12 minutes, remove them from the oven and coat them in the Hoisin sauce by tossing them in the bowl or brushing them with the sauce.
Return the meatballs to the pan and bake for 8-10 minutes or until the meatballs reach an internal temperature of 165°.
If the carrots aren’t cooked all the way, return them to the oven and bake until they are tender. Serve the meatballs, roasted carrots and rice in bowls and top with scallion greens.
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