Spicy Sriracha Meatballs with Roasted Carrots and Brown Rice

Get ready for a flavor explosion with these irresistible spicy sriracha meatballs! Coated in a creamy, sweet and savory sauce, they’re baked until juicy and then tossed in that magical condiment. Served over fluffy brown rice alongside tender roasted carrots, every bite is a perfect balance of heat and sweetness.

This recipe is all about big flavor with minimal fuss. The meatballs come together quickly and the oven does most of the work. Whether you’re cooking for a weeknight dinner or meal prep, these firecracker meatballs are sure to become a favorite. Don’t be surprised when you find yourself swiping up every last drop of sauce!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.25 cup Brown RiceView 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

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. 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 teaspoons soy sauce and Sriracha to taste. Set the sauce aside.
3. Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt and pepper, then push to one side of the sheet. Roast on the top rack for 10 minutes.
4. In a small pot, combine brown rice, 1¾ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-25 minutes. Keep covered off heat until ready to serve.
5. While rice cooks, in a second large bowl, combine ground beef, panko, scallion whites, minced ginger, remaining soy sauce, ¾ teaspoon salt and pepper. Form into 10-12 meatballs (about 1½ inches each).
6. After carrots have roasted for 10 minutes, remove the sheet from the oven and carefully place meatballs on the empty side. Return to the top rack and roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. (If carrots are done before meatballs, remove them from the sheet and continue roasting meatballs.)
7. Fluff rice with a fork; season with salt and pepper. Carefully add meatballs to the bowl with sauce; toss to coat. Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve carrots on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use jasmine rice instead of brown rice?

Yes, you can substitute jasmine rice. Use 1¼ cups water for 1 cup jasmine rice and cook for 15-18 minutes. Adjust water and cooking time accordingly.

Can I make these meatballs ahead of time?

Absolutely! Prepare the meatballs and sauce separately, then refrigerate. When ready to eat, bake the meatballs and reheat the sauce. Toss together just before serving.

Is there a substitute for sour cream?

You can use Greek yogurt or a dairy-free alternative like coconut yogurt for a similar creamy texture.