Spicy Sriracha Meatballs with Creamy Sauce and Roasted Green Beans

These meatballs are anything but ordinary. Coated in a creamy, spicy, sweet and savory sauce that’s absolutely irresistible, they’re a game-changer for weeknight dinners. The sauce-a blend of mayonnaise, sour cream, honey, soy sauce and sriracha-creates the perfect balance of flavors that will make your taste buds sing.

Serve the saucy meatballs over fluffy jasmine rice alongside crispy roasted green beans. Every bite is a delicious explosion of flavor and you’ll find yourself wanting to lick the plate clean. This recipe is simple enough for a busy weeknight but impressive enough to serve to guests.

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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

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position (for 4 servings, use middle and top racks). Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince the whites. Peel and mince ginger.
2. In a large bowl, combine mayonnaise, sour cream, honey, 2 teaspoons soy sauce (4 teaspoons for 4 servings) and sriracha to taste. Set aside (you’ll use the remaining soy sauce later).
3. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big 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.
4. While rice cooks, in a second large bowl, combine ground beef, panko, scallion whites, ginger, remaining soy sauce, salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
5. Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on the empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.) Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
6. Fluff rice with a fork; season with salt and pepper. Divide between bowls or plates. Carefully add meatballs to the bowl with sauce; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well. Just ensure they are cooked through to an internal temperature of 165°F.

Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Stir before using.

What can I substitute for panko breadcrumbs?

You can use regular breadcrumbs or crushed crackers. For a gluten-free option, use gluten-free breadcrumbs or almond flour.