Spicy Creamy Meatballs with Jasmine Rice and Roasted Green Beans

Get ready for a flavor explosion with these irresistible meatballs! Coated in a creamy, spicy, sweet and savory sauce, they’re baked to perfection and served over fluffy jasmine rice alongside crispy roasted green beans. This dish is all about bold flavors and satisfying textures.

The secret is the firecracker sauce-a quick mix of mayonnaise, sour cream, honey, soy sauce and sriracha. It’s so good you’ll want to drizzle it on everything. Perfect for a weeknight dinner that feels special without the fuss.

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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

2 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

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Adjust rack to top position. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Mince the scallion whites. Peel and mince ginger.
2. In a large bowl, combine mayonnaise, sour cream, honey, 2 teaspoons soy sauce and sriracha (adjust to taste). Set aside.
3. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In another large bowl, combine ground beef, panko, scallion whites, ginger, remaining soy sauce, salt (about ½ teaspoon) and pepper. Mix gently and form into 10-12 meatballs, about 1½ inches each.
5. Lightly oil a baking sheet. Place meatballs on one side. On the other side, toss green beans with a drizzle of oil, salt and pepper. 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 and season with salt and pepper. Divide rice among plates. Carefully add meatballs to the sauce bowl and toss to coat. Serve meatballs over rice, drizzle with remaining sauce and place green beans alongside. Garnish with scallion greens and Korean chili flakes.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overcook, as turkey can dry out quickly.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made up to 2 days in advance and stored in the refrigerator.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or a pinch of cayenne pepper for heat.