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

These spicy beef meatballs bring together savory ginger, scallions, soy sauce and a creamy honey-sriracha coating for a bold, saucy dinner.

Serve them over sesame-flecked jasmine rice with roasted green beans on the side for a complete bowl-style meal with heat, sweetness and crunch.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Move an oven rack to the top position and preheat the oven to 425°F. Wash and dry the produce.
2. Trim the scallions and thinly slice them, keeping the white and green parts separate. Mince the scallion whites. Peel and mince the ginger.
3. In a large bowl, stir together the mayonnaise, sour cream, honey, 2 teaspoons soy sauce and sriracha to taste. Set the sauce aside.
4. Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add half of the sesame seeds and cook, stirring, until golden, 1 to 2 minutes.
5. Add the jasmine rice, 3/4 cup water and a big pinch of salt to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15 to 18 minutes. Keep covered off the heat until serving.
6. While the rice cooks, combine the ground beef, panko, minced ginger, minced scallion whites, remaining soy sauce, salt and pepper in another large bowl.
7. Shape the beef mixture into 10 to 12 meatballs, each about 1 1/2 inches wide.
8. Lightly oil a baking sheet. Arrange the meatballs on one side. On the other side, toss the green beans with a drizzle of oil, salt and pepper.
9. Roast on the top rack until the meatballs are cooked through and the green beans are browned and tender, 14 to 16 minutes.
10. Fluff the rice with a fork and season with salt and pepper.
11. Carefully transfer the baked meatballs to the bowl with the sauce and toss until coated.
12. Divide the sesame rice between bowls or plates. Top with the sauced meatballs and drizzle with any extra sauce. Serve the roasted green beans alongside.
13. Garnish with scallion greens, the remaining sesame seeds and Korean chili flakes to taste.

Recipe Tips

FAQ

Can I make these meatballs less spicy?

Yes. Use less sriracha in the sauce and finish with only a small pinch of Korean chili flakes or skip the chili flakes at serving.

Do the green beans and meatballs roast on the same baking sheet?

Yes. Arrange the meatballs on one side of a lightly oiled baking sheet and the seasoned green beans on the other side.

Is the sauce cooked?

No. The sauce is mixed in a bowl, then the hot baked meatballs are tossed in it just before serving.