Spicy Sriracha Meatballs with Creamy Firecracker Sauce and Roasted Green Beans

Get ready for a flavor explosion with these irresistible meatballs. A creamy, spicy, sweet and savory sauce-often called firecracker sauce-transforms simple ingredients into something truly special. The meatballs are baked until tender, then tossed in that magical condiment and served over fluffy jasmine rice alongside crispy roasted green beans.

This dish comes together quickly on a single sheet pan, making cleanup a breeze. The combination of savory beef, tangy sauce and fresh green beans is sure to become a weeknight favorite. Don’t be surprised if 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 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 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 tsp soy sauce (4 tsp 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 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, you can substitute ground turkey or chicken. Just be aware that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an extra egg to keep them moist.

Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared 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 all work well. Adjust roasting time as needed.