Spicy Sriracha Meatballs with Soy Glaze, Jasmine Rice and Roasted Green Beans

These meatballs are a total game-changer. Coated in a creamy, spicy, sweet and savory sauce that’s so good it’ll make your taste buds explode, they’re baked to perfection and then tossed in that magical condiment. Plated atop fluffy jasmine rice alongside crispy roasted green beans, every bite is a flavor explosion.

Don’t be surprised when you find yourself swiping up every last drop of sauce. This recipe is perfect for a quick weeknight dinner that feels like a treat and it comes together in under an hour with simple ingredients.

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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 Kikkoman® Traditionally Brewed Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

20 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

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 green beans and toss with 1 teaspoon cooking oil, salt and pepper. Spread on one side of the baking sheet.
4. In a large bowl, combine ground beef, panko, half the scallions (sliced), grated ginger, 1 tablespoon soy sauce, 1 teaspoon honey, salt and pepper. Mix gently and form into 1.5-inch meatballs.
5. Place meatballs on the other side of the baking sheet. Bake for 15-18 minutes, until cooked through and golden.
6. Meanwhile, make the firecracker sauce: In a small bowl, whisk together sour cream, mayonnaise, remaining 1 tablespoon soy sauce, remaining 1 teaspoon honey and sriracha.
7. Once meatballs are done, transfer to a bowl and toss with the firecracker sauce.
8. Serve meatballs over jasmine rice with roasted green beans. Garnish with remaining sliced scallions.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure not to overcook, as turkey can dry out quickly.

Can I make the sauce ahead of time?

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

What can I substitute for jasmine rice?

Any long-grain rice like basmati or even brown rice will work. Adjust cooking time accordingly.