Spicy Sriracha Meatballs with Creamy Sauce and Roasted Green Beans

Get ready for a flavor explosion with these baked meatballs coated in a creamy, spicy, sweet and savory sauce. The “firecracker” sauce-made with mayonnaise, sour cream, honey, soy sauce and sriracha-is so addictive you’ll want to put it on everything. Paired with fluffy jasmine rice and crispy roasted green beans, this dish is a complete meal that comes together in under an hour.

These meatballs are baked in the oven, making them hands-off and perfectly cooked. Toss them in the magical sauce just before serving, then pile them onto rice alongside the green beans. Don’t be surprised when you find yourself swiping up every last drop of sauce!

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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 Kikkoman® Traditionally Brewed 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (middle and top for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
2. In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce (4 tsp for 4 servings) and sriracha to taste. Set aside.
3. In a small pot, combine rice, 3/4 cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, salt (1/2 tsp for 2 servings, 1 tsp 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 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. Carefully add meatballs to bowl with sauce; toss to coat. Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just be sure not to overbake, as lean poultry can dry out quickly.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made 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 panko or almond flour.