Spicy Sriracha Meatballs with Creamy Sauce and Jasmine Rice

These meatballs are anything but ordinary. Coated in a creamy, spicy, sweet and savory sauce that’s absolutely addictive, they’re baked to perfection and served over fluffy jasmine rice with crispy roasted green beans. Every bite is a flavor explosion you’ll want to experience again and again.

The secret is in the sauce-a simple blend of mayonnaise, sour cream, honey, soy sauce and sriracha that comes together in minutes. Once the meatballs are baked, they’re tossed in this magical condiment, making them irresistibly tender and packed with flavor. Don’t be surprised when you find yourself swiping up every last drop.

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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

1.5 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry 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, soy sauce and sriracha to taste. Set aside.
3. In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a second large bowl, combine ground beef, panko, scallion whites, ginger, salt (we used 3/4 tsp; 1 1/2 tsp for 4 servings) and pepper. Form into 10-12 1 1/2-inch meatballs (20-24 for 4).
5. Place meatballs on one side of a lightly oiled baking sheet. Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.) Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
6. Fluff rice with a fork; season with salt and pepper. Carefully add meatballs to bowl with sauce; toss to coat. Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

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 through to an internal temperature of 165°F.

Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the refrigerator.

Is there a substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used as a substitute, though the texture may vary slightly.