Spicy Sriracha Meatballs with Creamy Firecracker Sauce and Roasted Green Beans

Get ready for a flavor explosion with these oven-baked meatballs coated in a creamy, spicy, sweet and savory firecracker sauce. The sauce-a blend of mayonnaise, sour cream, sriracha, soy sauce and honey-is truly addictive. Served over fluffy jasmine rice with crispy roasted green beans, this dish is perfect for dipping and swiping up every last drop.

These meatballs are baked until golden, then tossed in the magical sauce. The green beans roast alongside, becoming tender and slightly charred. It’s a complete meal that’s simple enough for a weeknight but impressive enough for guests. Don’t be surprised if you find yourself licking the plate clean!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView 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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 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). Line a baking sheet with foil and lightly oil or spray with cooking spray.
2. In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and keep covered.
3. Trim the ends of the green beans and place them on one side of the prepared baking sheet. Drizzle with 1 teaspoon cooking oil and season with salt; toss to coat. Spread in an even layer.
4. In a large bowl, combine ground beef, panko breadcrumbs, half of the finely chopped scallions (white and light green parts) and 1 teaspoon salt. Mix gently until just combined. Form into 12-14 meatballs (about 1.5 inches each). Place on the other side of the baking sheet. Drizzle meatballs with remaining 1 teaspoon cooking oil.
5. Bake for 15-18 minutes, until meatballs are cooked through (internal temp 160°F) and green beans are tender and slightly charred.
6. While meatballs bake, make the firecracker sauce: In a small bowl, whisk together mayonnaise, sour cream, sriracha, soy sauce and honey until smooth. Grate the ginger (about 1 teaspoon) and stir into the sauce.
7. When meatballs are done, transfer them to a large bowl and pour the sauce over. Gently toss to coat each meatball evenly.
8. To serve, divide rice among plates. Top with sauced meatballs and roasted green beans. Garnish with remaining sliced scallions (green parts).

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 to an internal temperature of 165°F.

Can I make the firecracker sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Stir before using.

What can I substitute for jasmine rice?

Any long-grain rice like basmati or white rice works. You can also serve with quinoa or cauliflower rice for a low-carb option.