Spicy Sriracha Meatballs with Creamy Sauce and Jasmine Rice

Get ready to fall in love with meatballs all over again. These aren’t your average meatballs-they’re baked until tender, then tossed in a luscious sauce that’s creamy, spicy, sweet and savory all at once. The secret? A simple blend of mayonnaise, sour cream, honey, soy sauce and sriracha that creates a flavor explosion in every bite.

Serve these saucy meatballs over fluffy jasmine rice alongside crispy roasted green beans. The green beans are perfect for dipping into any extra sauce, so don’t leave a drop behind. This dish comes together quickly and is sure to become a weeknight favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (middle and top for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
2. In a large bowl, combine mayonnaise, sour cream, honey, soy sauce and sriracha to taste. Set aside.
3. In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4 servings) and a big 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.
4. While rice cooks, in a second large bowl, combine ground beef, panko, scallion whites, ginger, salt (3/4 tsp for 2 servings, 1 1/2 tsp for 4) and pepper. Form into 10-12 1 1/2-inch meatballs (20-24 for 4).
5. Place meatballs on one side of a lightly oiled baking sheet. Trim green beans if necessary; toss on empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.) Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
6. Fluff rice with a fork; season with salt and pepper. Carefully add meatballs to bowl with sauce; toss to coat. Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I make the sauce ahead of time?

Yes, you can prepare the sauce up to a day in advance and store it covered in the refrigerator. Toss with the hot meatballs just before serving.

Can I use a different type of rice?

Absolutely. Jasmine rice works well, but you can substitute with white rice, brown rice or even cauliflower rice for a low-carb option. Adjust cooking time accordingly.

How do I store leftovers?

Store leftover meatballs, rice and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.