Spicy Honey Glazed Meatballs with Roasted Carrots and Rice

These meatballs are a game-changer thanks to a spicy honey cream sauce that’s hot, sweet and savory. Once baked, they’re tossed in this magical condiment, then plated atop rice alongside tender roasted carrots.

Don’t be surprised when you find yourself swiping up every last drop. This dish brings together juicy beef, caramelized carrots and a sauce that will make your taste buds explode.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. 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 tsp soy sauce (4 tsp for 4) 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 of sheet. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack for 10 minutes.
4. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. In a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, salt (¾ tsp for 2, 1½ tsp for 4) and pepper. Form into 10-12 1½-inch meatballs (20-24 for 4).
6. Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
7. Fluff rice with a fork; season with salt and pepper. Carefully add meatballs to bowl with sauce; toss to coat. Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve carrots on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just ensure it’s fully cooked to an internal temperature of 165°F.

How do I make the sauce less spicy?

Reduce the Sriracha to ½ teaspoon or omit it entirely for a mild honey cream sauce.

Can I prepare the meatballs ahead of time?

Yes, you can form the meatballs and refrigerate them up to 24 hours in advance. Bake as directed when ready.