Spicy Honey Glazed Meatballs with Roasted Carrots and Rice

Get ready for a flavor explosion with these irresistible meatballs! Coated in a creamy, spicy honey sauce that strikes the perfect balance between sweet and heat, they’re baked until juicy and served over a bed of fluffy rice. Roasted carrots add a natural sweetness that complements the kick of sriracha.

This dish comes together quickly with simple ingredients, making it ideal for a busy weeknight. The sauce is so good you’ll want to drizzle it on everything-don’t be surprised if you find yourself licking the bowl clean!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

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

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim, peel and cut carrots on a diagonal into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Mince scallion whites and peel and mince ginger.
2. In a large bowl, whisk together mayonnaise, sour cream, honey, 2 teaspoons soy sauce and Sriracha to taste. Set aside.
3. Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt and pepper, then push to one side. Roast on top rack for 10 minutes.
4. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat.
5. In another large bowl, combine ground beef, panko, scallion whites, ginger, remaining soy sauce, ¾ teaspoon salt and pepper. Form into 10-12 meatballs (1½ inches each).
6. After carrots have roasted 10 minutes, remove sheet from oven and place meatballs on the empty side. Return to top rack and roast until meatballs are cooked through and carrots are tender, 14-16 minutes more.
7. Fluff rice with a fork. Toss meatballs in the reserved sauce. Divide rice among plates, top with meatballs and drizzle with remaining sauce. Serve carrots on the side, garnished with scallion greens.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

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

Can I make this recipe gluten-free?

Absolutely! Substitute gluten-free panko breadcrumbs and tamari or coconut aminos for the soy sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.