Spicy Pork Meatballs with Creamy Firecracker Sauce and Jasmine Rice

Get ready for a flavor explosion with these baked pork meatballs! Coated in a creamy, spicy, sweet and savory sauce, they’re anything but ordinary. The “firecracker” sauce-a blend of mayonnaise, sour cream, sriracha, soy sauce, honey and Korean chili flakes-is so good you’ll want to dip everything in it.

Served over fluffy jasmine rice with crispy roasted green beans, this dish is a complete meal that comes together easily. Perfect for a weeknight dinner that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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 PorkView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Rinse the jasmine rice in a fine-mesh sieve. In a small pot, combine rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and keep covered.
3. Trim the ends of the green beans and place them on one side of the prepared baking sheet. Drizzle with 1 teaspoon cooking oil, season with salt and pepper and toss to coat.
4. In a large bowl, combine ground pork, panko breadcrumbs, half of the soy sauce (1 tablespoon) and half of the sriracha (½ teaspoon). Season with salt and pepper. Mix until just combined. Form into 12-14 meatballs (about 1 inch each). Place on the other side of the baking sheet. Drizzle meatballs with remaining 1 teaspoon oil.
5. Bake for 15-18 minutes, until meatballs are cooked through (internal temp 160°F) and green beans are tender-crisp.
6. Meanwhile, make the firecracker sauce: In a small bowl, whisk together mayonnaise, sour cream, remaining 1 tablespoon soy sauce, remaining ½ teaspoon sriracha, honey and Korean chili flakes. Thinly slice the scallions (white and green parts).
7. When meatballs are done, transfer them to a large bowl. Pour the firecracker sauce over the meatballs and toss gently to coat.
8. To serve, divide rice among plates. Top with meatballs and any extra sauce. Arrange roasted green beans alongside. Garnish with sliced scallions.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken. The meatballs may be slightly leaner, so consider adding a tablespoon of oil to the mixture for moisture.

Can I make the firecracker sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Give it a good stir before using.

What can I serve instead of green beans?

Broccoli, asparagus or snap peas would work well. Adjust roasting time as needed.