Bang Bang Meatballs with Sesame Rice and Roasted Green Beans

Get ready for meatballs like you’ve never had before. These aren’t your average meatballs-they’re coated in a luscious, creamy sauce that’s spicy, sweet and savory all at once. We call it bang bang sauce and it’s about to become your new obsession.

Baked until juicy, then tossed in that magical sauce, these meatballs are served over fluffy jasmine rice flecked with toasted sesame seeds. Alongside, crispy roasted green beans add the perfect crunch. Every bite is a flavor explosion and you’ll want to lick the plate clean.

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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

1 tablespoon Sesame SeedsView 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

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all 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, 2 teaspoons soy sauce and sriracha to taste. Set aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds and cook, stirring, until golden brown, 1-2 minutes. Add rice, ¾ cup water and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
4. In a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt (use ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
5. Place meatballs on one side of a lightly oiled baking sheet. On opposite 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. (For 4 servings, use 2 baking sheets; roast meatballs on middle rack and green beans on top rack.)
6. Fluff rice with a fork and season with salt and pepper; divide between bowls or plates. To bowl with sauce, carefully add meatballs and toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens, remaining sesame seeds and chili flakes to taste.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

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

Can I make the bang bang sauce ahead of time?

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

What can I substitute for Korean chili flakes?

You can use red pepper flakes or omit them entirely if you prefer less heat.