Spicy Sriracha Meatballs with Roasted Carrots and Jasmine Rice

Get ready for a flavor explosion with these spicy sriracha meatballs! Baked to perfection and tossed in a creamy, sweet and savory sauce, they’re served over fluffy jasmine rice alongside tender roasted carrots. This dish is a complete meal that’s sure to become a weeknight favorite.

The secret is the firecracker sauce-a magical blend of mayo, sour cream, honey, soy sauce and sriracha that coats each meatball in irresistible goodness. With minimal prep and oven-baked convenience, you’ll have a restaurant-quality dinner on the table in no time.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chosen Foods MayoView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
2. In a large bowl, combine mayo, sour cream, honey, 2 tsp soy sauce (4 tsp for 4) and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.
3. Place carrots on a lightly oiled baking sheet. Toss with a drizzle of oil, salt and pepper, then push to one side of sheet. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack for 10 minutes (you’ll add the meatballs then).
4. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a 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.
5. 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).
6. Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side. (For 4 servings, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.) Return to top rack; roast until meatballs are cooked through and carrots are browned and tender, 14-16 minutes more. TIP: If carrots are done before meatballs, remove from sheet and continue roasting meatballs.
7. 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 carrots 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 can be substituted for beef. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an egg to help bind them.

Can I make this recipe gluten-free?

To make gluten-free meatballs, use gluten-free panko breadcrumbs and ensure your soy sauce is tamari or a certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

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