Spicy Sriracha Meatballs with Roasted Carrots and Jasmine Rice

These spicy sriracha meatballs are a flavor explosion! A creamy, spicy, sweet and savory sauce coats tender beef meatballs, served over fluffy jasmine rice with caramelized roasted carrots. It’s an easy weeknight dinner that feels special.

The magic is in the sauce: a blend of mayonnaise, sour cream, honey, soy sauce and sriracha. Baked meatballs get tossed in this irresistible mixture, then plated with rice and carrots. Every bite is a perfect balance of heat and creaminess.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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. 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 mayonnaise, sour cream, honey, 2 teaspoons soy sauce and sriracha to taste. 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. Roast on top rack for 10 minutes.
4. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
5. In a second large bowl, combine ground beef, panko, scallion whites, ginger, remaining soy sauce, salt (about ¾ teaspoon) and pepper. Form into 10-12 meatballs (1½-inch).
6. After carrots have roasted 10 minutes, remove sheet from oven. Place meatballs on empty side of sheet. Return to top rack; roast until meatballs are cooked through and carrots are tender, 14-16 minutes more.
7. Fluff rice with a fork. Add meatballs to bowl with sauce; toss to coat. Divide rice between plates. Top with meatballs and drizzle with remaining sauce. Serve carrots on the side. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just ensure it’s fully cooked through.

Can I make this dish ahead?

You can prepare the meatballs and sauce ahead, then bake and assemble when ready to serve.

What can I substitute for jasmine rice?

Any long-grain rice or even quinoa would be a good substitute.