Spicy Sriracha Meatballs with Jasmine Rice and Roasted Green Beans

Get ready for a flavor explosion with these spicy sriracha meatballs! Tender beef meatballs are baked until golden, then tossed in a creamy, sweet and savory sauce that’s absolutely irresistible. Served over fluffy jasmine rice and paired with crispy roasted green beans, this dish is a complete meal that’s perfect for busy weeknights.

The magic is in the sauce-a blend of mayonnaise, sour cream, honey, soy sauce and sriracha that strikes the perfect balance between creamy, spicy and sweet. Once you try these meatballs, you’ll want to put them on repeat. Don’t be surprised when you find yourself swiping up every last drop!

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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

1.5 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

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 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 (you’ll use the rest of the 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 (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Form into 10-12 1½-inch meatballs (20-24 for 4).
5. Place meatballs on one side of a lightly oiled baking sheet. Trim green beans if necessary; toss 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 instead of beef?

Yes, ground turkey works well as a substitute. Just be sure to cook the meatballs 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. Give it a stir before tossing with the meatballs.

What can I serve instead of green beans?

Broccoli, asparagus or snap peas would all be delicious alternatives. Adjust roasting time as needed.