Spicy Asian Meatballs with Creamy Firecracker Sauce and Jasmine Rice

Get ready for a flavor explosion with these irresistible meatballs! They’re baked until tender, then tossed in a luscious sauce that’s creamy, spicy, sweet and savory all at once. Served over fluffy jasmine rice with crispy roasted green beans, this dish is a complete meal that will have everyone reaching for seconds.

The secret is in the sauce-a blend of mayonnaise, sour cream, honey, soy sauce and sriracha that creates a perfectly balanced kick. It’s so good, you’ll want to drizzle every last drop over your rice and veggies. Simple to prepare and packed with bold flavors, this recipe is destined 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

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. 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. Set aside.
3. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until 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, ½ teaspoon salt and pepper. Form into 10-12 meatballs (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, 14-16 minutes.
6. Fluff rice with a fork; season with salt and pepper. Add meatballs to the bowl with sauce and toss to coat. Divide rice among plates, top with meatballs and drizzle with remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of beef?

Yes, ground chicken, turkey or pork work well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and refrigerated.