Bang Bang Meatballs with Sesame Rice and Roasted Green Beans

Get ready for a flavor explosion with these bang bang meatballs! The creamy, spicy, sweet and savory sauce transforms simple baked meatballs into something truly special. Paired with sesame-flecked rice and crispy roasted green beans, this dish is a complete meal that will have you licking the plate clean.

These meatballs are baked until golden, then tossed in a magical sauce made with mayo, sour cream, honey, soy sauce and sriracha. The result is tender, juicy meatballs with a kick. Serve them over fragrant sesame rice with a side of roasted green beans for a dinner that’s both impressive and easy to make.

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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

2 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

1 tablespoon Sesame SeedsView 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

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all 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, 2 teaspoons soy sauce (4 teaspoons for 4 servings; you’ll use the rest later) and sriracha to taste. Set aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (you’ll use the rest later); cook, stirring, until golden brown, 1-2 minutes. Add rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. In a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt (we used ½ teaspoon; 1 teaspoon for 4 servings) and pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
5. Place meatballs on one side of a lightly oiled baking sheet. On empty side of sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 baking sheets; roast meatballs on middle rack and green beans on top rack.)
6. Fluff rice with a fork; season with salt and pepper. Divide between bowls or plates. To bowl with sauce, carefully add meatballs; toss to coat. Top rice with meatballs. Drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens, remaining sesame seeds and chili flakes to taste.

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 overmix to keep them tender.

Can I make the bang bang sauce ahead of time?

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

What can I substitute for Korean chili flakes?

You can use red pepper flakes or omit them if you prefer less heat.