Spicy Sriracha Meatballs with Jasmine Rice and Roasted Green Beans

Get ready for a flavor explosion with these spicy sriracha meatballs! Baked until perfectly tender, they’re tossed in a creamy, sweet and savory sauce that’s absolutely irresistible. Served over fluffy jasmine rice alongside crispy roasted green beans, this dish is a complete meal that’s sure to become a weeknight favorite.

The magic lies in the firecracker sauce-a simple blend of mayonnaise, sour cream, honey, soy sauce and sriracha. It coats each meatball beautifully, creating a sticky, tangy glaze that pairs perfectly with the nutty rice and fresh green beans. Don’t be surprised when you find yourself swiping up every last drop!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; mince the whites. Peel and mince ginger.
2. In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4 servings) and sriracha to taste. Set the sauce aside.
3. In a small pot, combine rice, 1¼ cups water (2¼ 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 another large bowl, combine ground beef, panko, scallion whites, ginger, remaining soy sauce, salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Form into 10-12 meatballs (20-24 for 4 servings), each about 1½ inches in diameter.
5. Place meatballs on one side of a lightly oiled baking sheet. Trim green beans if needed, then toss on the empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between two 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 the bowl with sauce and toss to coat. Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side and garnish everything with scallion greens.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just ensure they are cooked through to an internal temperature of 165°F.

Can I make the sauce ahead of time?

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

Can I substitute the jasmine rice with another type?

Yes, you can use white rice, brown rice or even quinoa. Adjust cooking time and liquid accordingly.