Spicy Sriracha Meatballs with Creamy Sauce and Roasted Green Beans

Get ready for a flavor explosion with these irresistible meatballs! Coated in a creamy, spicy, sweet and savory sauce, they’re baked to perfection and served over fluffy jasmine rice. The crispy roasted green beans on the side are perfect for dipping into any extra sauce.

This dish comes together quickly with simple ingredients, making it an ideal weeknight dinner that feels special. The sauce is so good, you’ll want to put it on everything!

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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

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry all 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 teaspoons soy sauce (4 teaspoons for 4 servings) and sriracha to taste. Set aside.
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 beef, panko, scallion whites, ginger, remaining soy sauce, salt (½ teaspoon kosher salt 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 empty side with a drizzle of oil, salt and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)
6. Fluff rice with a fork; season with salt and pepper. Divide between bowls or plates. Carefully add meatballs to 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 and chili flakes to taste.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just note that the meatballs may be slightly less juicy, so consider adding a tablespoon of olive oil to the mixture.

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 well before using.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or omit them entirely if you prefer less heat.