Bang Bang Meatballs with Sesame Rice and Roasted Green Beans

These meatballs are a total game-changer, thanks to an incredible sauce that’s creamy, spicy, sweet and savory all at once. Once baked, the meatballs are tossed in this magical condiment and served over sesame-flecked rice alongside crispy roasted green beans.

Don’t be surprised when you find yourself swiping up every last drop of sauce. This dish is packed with flavor and comes together easily for a weeknight dinner that feels special.

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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 Kikkoman® Traditionally Brewed 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 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) 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; cook, stirring, until golden, 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 (½ teaspoon for 2 servings, 1 teaspoon for 4) 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, 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. Carefully add meatballs to bowl with sauce; 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 can be substituted for beef. 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. Stir well before using.

Is there a substitute for Korean chili flakes?

You can use red pepper flakes or omit them if you prefer less heat. The dish will still be delicious.