Spicy Sriracha Meatballs with Jasmine Rice and Roasted Green Beans

Get ready for a flavor explosion with these irresistible spicy sriracha meatballs! Coated in a creamy, sweet and savory firecracker sauce, they’re baked to perfection and then tossed in that magical condiment. Served over fluffy jasmine rice alongside crispy roasted green beans, this dish is a complete meal that will have you licking the plate clean.

Perfect for a busy weeknight, these meatballs come together quickly with simple ingredients. The combination of spicy sriracha, tangy sour cream and sweet honey creates a sauce that’s absolutely addictive. Pair it with the freshness of green beans and you’ve got a dinner that’s both satisfying and memorable.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook jasmine rice according to package directions; keep warm.
3. Trim ends of green beans and place on a separate baking sheet. Drizzle with 1 teaspoon cooking oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and slightly charred.
4. Meanwhile, in a large bowl, combine ground beef, panko breadcrumbs, half of the soy sauce, half of the honey, half of the sriracha and half of the grated ginger. Mix until just combined. Form into 1-inch meatballs.
5. Place meatballs on the prepared baking sheet. Bake for 12-15 minutes until cooked through and lightly browned.
6. While meatballs bake, make the firecracker sauce: in a small bowl, whisk together sour cream, mayonnaise, remaining soy sauce, remaining honey, remaining sriracha and remaining grated ginger. Thin with a tablespoon of water if needed.
7. Once meatballs are done, transfer them to a large bowl and pour the sauce over. Toss gently to coat evenly.
8. Serve meatballs over jasmine rice with roasted green beans on the side. Garnish with sliced scallions.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just be sure not to overbake to keep them moist.

Is there a substitute for sriracha?

You can use any hot sauce or chili paste. Adjust the amount to your spice preference.

Can I make the meatballs ahead of time?

Absolutely! Prepare and bake the meatballs, then store in the fridge. Reheat and toss with sauce before serving.