Spicy Korean Chili Beef Meatballs with Green Beans and Jasmine Rice

These baked beef meatballs bring together savory ground beef, ginger, scallions, panko and a bold sauce made with sour cream, mayonnaise, soy sauce, honey, sriracha and Korean chili flakes.

Serve them over jasmine rice with roasted green beans for a spicy, creamy, sweet and savory dinner that is simple to plate and full of flavor.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the oven for roasting. Wash and dry the green beans, scallions and ginger.
2. Trim the green beans. Thinly slice the scallions, keeping the white and green parts separate if desired. Peel and finely mince or grate the ginger.
3. Cook the jasmine rice according to the package directions, seasoning with salt. Keep covered until ready to serve.
4. Place the green beans on a baking sheet. Toss with cooking oil and a pinch of salt, then spread them into an even layer.
5. In a mixing bowl, combine the ground beef, panko breadcrumbs, ginger, scallions, soy sauce and a pinch of salt. Mix gently just until combined.
6. Form the beef mixture into evenly sized meatballs and arrange them on the baking sheet with the green beans, leaving space between each meatball.
7. Roast until the green beans are tender and the meatballs are browned and cooked through.
8. While the meatballs roast, stir together the sour cream, mayonnaise, honey, sriracha, Korean chili flakes and remaining soy sauce to make a creamy spicy-sweet sauce.
9. Add the cooked meatballs to a bowl and toss with enough sauce to coat.
10. Fluff the jasmine rice and divide it among plates. Top with sauced meatballs and roasted green beans. Spoon over any extra sauce and finish with scallion greens if reserved.

Recipe Tips

FAQ

Can I make the sauce less spicy?

Yes. Reduce the sriracha and Korean chili flakes, then taste and adjust before coating the meatballs.

How do I know the meatballs are done?

The meatballs should be browned on the outside and cooked through in the center.

What allergens are in this recipe?

This recipe includes soy sauce, panko breadcrumbs and mayonnaise, which may contain soy, wheat and eggs.