Spicy Sriracha Meatballs with Roasted Carrots and Jasmine Rice

These beef meatballs are baked until golden and juicy, then tossed in a luscious sauce that balances creamy, spicy, sweet and savory flavors. The sauce-a blend of mayonnaise, sour cream, honey, soy sauce and sriracha-elevates simple meatballs into something truly special.

Serve them over fragrant jasmine rice alongside roasted carrots and green beans for a complete meal that’s both satisfying and full of vibrant flavors. It’s a dinner that feels indulgent but comes together easily on a busy weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Adjust rack to top position. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince the 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. Meanwhile, in a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
5. In another large bowl, combine ground beef, panko, scallion whites, ginger, remaining soy sauce, salt (about ¾ teaspoon) and pepper. Form into 10-12 meatballs (1½ inches each).
6. After carrots have roasted 10 minutes, remove sheet from oven. Place meatballs on the empty side of the sheet. Return to top rack and roast until meatballs are cooked through and carrots are tender, 14-16 minutes more.
7. Fluff rice with a fork; season with salt and pepper. Add meatballs to the bowl with sauce and toss to coat. Divide rice among bowls, top with meatballs and 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 be careful not to overcook as it can dry out.

Can I make the sauce ahead of time?

Absolutely. The sauce can be prepared up to 2 days in advance and refrigerated.

What can I substitute for sriracha?

Any hot sauce or chili paste can be used; adjust to your preferred spice level.