Spicy Sriracha Meatballs with Jasmine Rice and Roasted Green Beans

These baked beef meatballs are anything but ordinary, thanks to an irresistible sauce that’s creamy, spicy, sweet and savory all at once. It’s so good you’ll want to lick the bowl clean! Paired with fluffy jasmine rice and crispy roasted green beans, this dish is a complete meal that’s sure to become a weeknight favorite.

The magic happens when the meatballs are tossed in the firecracker sauce after baking, coating each one in a glossy, flavor-packed finish. The green beans roast alongside the meatballs, making this an efficient one-sheet-pan dinner (with a little stovetop action for the rice). Get ready for a taste explosion!

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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

6 milliliters Ponzu 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 oven rack to top position (for 4 servings, use middle and top racks). Preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Mince scallion whites. Peel and mince ginger.
2. In a large bowl, combine mayonnaise, sour cream, honey, ponzu sauce and sriracha (to taste). Set sauce 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 heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in another large bowl, combine ground beef, panko, scallion whites, ginger, salt (¾ tsp for 2 servings, 1½ tsp for 4) and pepper. Form into 10-12 (20-24 for 4) meatballs, about 1½ inches each.
5. Place meatballs on one side of a lightly oiled baking sheet. Trim green beans if needed; 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 or chicken instead of beef?

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

What can I substitute for ponzu sauce?

A mix of 1 part soy sauce and 1 part lemon or lime juice can mimic ponzu. Use 3 ml soy sauce and 3 ml citrus juice.

Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and refrigerated. Stir before using.