Spicy Sriracha Meatballs with Jasmine Rice 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 alongside crispy roasted green beans. This dish is sure to become a weeknight favorite.

The secret is the firecracker sauce-a magical blend of mayonnaise, sour cream, honey, soy sauce and sriracha that transforms simple meatballs into something extraordinary. Every bite is packed with bold, balanced flavors that will have you reaching for more.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions 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. (You’ll use the rest of the soy sauce later.) 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 (we used ¾ tsp; 1½ tsp for 4 servings) 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. (Ground Beef is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well. Just ensure they reach an internal temperature of 165°F.

Can I make this dish gluten-free?

Use gluten-free panko breadcrumbs and tamari instead of soy sauce to make it gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.