Spicy Asian Meatballs with Creamy Firecracker Sauce and Roasted Green Beans

Get ready for meatballs like you’ve never had before. These aren’t your ordinary meatballs-they’re tossed in a creamy, spicy, sweet and savory sauce that’s absolutely addictive. We call it firecracker sauce and once you taste it, you’ll understand why.

Baked until golden, then coated in that magical sauce, these meatballs are served over fluffy jasmine rice alongside crispy roasted green beans. Every bite is a flavor explosion and you’ll want to swipe up every last drop of sauce.

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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

1 teaspoon Korean Chili FlakesView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cook rice according to package directions; keep warm.
3. Trim green beans and place on one side of the baking sheet. Drizzle with oil, season with salt and pepper and toss to coat.
4. In a bowl, combine ground beef, panko, half of the finely chopped scallions, grated ginger, 1 tablespoon soy sauce and a pinch of salt and pepper. Mix gently and form into 1-inch meatballs.
5. Place meatballs on the other side of the baking sheet. Bake for 15-18 minutes, until meatballs are cooked through and green beans are tender and lightly charred.
6. While meatballs bake, make the firecracker sauce: In a small bowl, whisk together mayonnaise, sour cream, remaining 1 tablespoon soy sauce, honey, sriracha and Korean chili flakes.
7. When meatballs are done, transfer them to a bowl and pour the sauce over; toss gently to coat.
8. Serve meatballs and sauce over rice with roasted green beans on the side. Garnish with remaining scallion slices.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just be careful not to overbake as they can dry out.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or cayenne pepper to taste, but the flavor will be slightly different.

Can I make the meatballs ahead of time?

Yes, you can form the meatballs and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the bake time if cooking from cold.