Spicy Honey-Sriracha Beef Meatballs with Sesame Rice and Roasted Green Beans

These baked beef meatballs get a bold finish from a creamy sauce made with sour cream, mayonnaise, honey, soy sauce, sriracha and Korean chili flakes.

Serve them over sesame-studded jasmine rice with roasted green beans for a spicy, savory, slightly sweet dinner.

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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

1 tablespoon Sesame SeedsView 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. Prep the vegetables and aromatics: trim the green beans, thinly slice the scallions and peel and mince the ginger.
2. Cook the jasmine rice according to the package directions. When it is tender, fluff it with a fork and stir in the sesame seeds. Season with salt to taste.
3. Spread the green beans on a baking sheet. Season with salt and black pepper, then roast until tender-crisp and lightly browned.
4. In a mixing bowl, combine the ground beef, panko breadcrumbs, scallion whites, minced ginger, some of the soy sauce, salt and black pepper. Mix gently just until combined.
5. Form the beef mixture into meatballs and arrange them on a baking sheet. Bake until browned and cooked through.
6. While the meatballs bake, whisk together the sour cream, mayonnaise, honey, sriracha, Korean chili flakes and remaining soy sauce until smooth and creamy.
7. Add the baked meatballs to the sauce and toss until evenly coated.
8. Divide the sesame rice between plates. Top with the sauced meatballs and serve with the roasted green beans. Garnish with the scallion greens.

Recipe Tips

FAQ

Can I make the sauce less spicy?

Yes. Use less Korean chili flakes and sriracha while keeping the sour cream, mayonnaise, honey and soy sauce for the creamy sweet-savory base.

What should I do if the meatball mixture feels too wet?

Mix it gently and let the panko absorb moisture for a moment before shaping. Avoid overmixing, which can make the meatballs dense.

Can I serve the sauce on the side?

Yes. You can toss the meatballs in the sauce or spoon it over the plated meatballs and green beans.