Spicy Sriracha Meatballs with Roasted Asparagus and Jasmine Rice

Get ready for a flavor explosion with these irresistible meatballs! Coated in a creamy, spicy and sweet sauce, they’re baked to perfection and served over fluffy jasmine rice alongside roasted asparagus. This dish is a complete meal that’s both satisfying and full of vibrant tastes.

The magic lies in the firecracker sauce-a blend of mayonnaise, sour cream, honey, soy sauce and sriracha that creates a perfect balance of heat and sweetness. Paired with tender meatballs and crisp-tender asparagus, every bite is a delight. Plus, it comes together in under 30 minutes, making it ideal for busy weeknights.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

0.75 cup Jasmine RiceView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a small pot of water to a boil for the rice. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the white parts. Peel and mince the ginger.
2. In a large bowl, whisk together the mayonnaise, sour cream, honey, 2 teaspoons of soy sauce and sriracha (adjust to your spice preference). Set this sauce aside.
3. In a small pot, combine the jasmine rice, 1¼ cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 15-18 minutes. Remove from heat and keep covered until ready to serve.
4. While the rice cooks, in another large bowl, combine the ground beef, panko breadcrumbs, minced scallion whites, minced ginger, remaining soy sauce, ¾ teaspoon of salt and a pinch of black pepper. Mix until just combined. Form the mixture into 10-12 meatballs, each about 1½ inches in diameter.
5. Lightly oil a baking sheet. Place the meatballs on one side. Trim the asparagus if needed and place them on the other side of the sheet. Drizzle the asparagus with a little oil, salt and pepper. Roast on the top rack until the meatballs are cooked through and the asparagus is tender and lightly browned, about 14-16 minutes.
6. Fluff the cooked rice with a fork and season with salt and pepper to taste. Carefully transfer the meatballs to the bowl with the sauce and toss to coat evenly. Divide the rice among plates or bowls. Top with the sauced meatballs and drizzle any remaining sauce over the top. Serve the roasted asparagus on the side and garnish with the reserved scallion greens.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Just be aware that the cooking time may vary slightly and the meatballs might be less juicy.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and tamari or coconut aminos instead of soy sauce.

How do I store leftovers?

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