About the Recipe
These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
2 teaspoon Olive Oil
1 Thumb Ginger
4 tablespoon Mayonnaise
3 tablespoon Sour Cream
4 teaspoon Honey
4 tablespoon Soy Sauce
2 teaspoon Sriracha
1 cup Jasmine Rice
20 ounce Ground Beef
½ cup Panko Breadcrumbs
12 ounce Green Beans
Preheat oven to 425 degrees. Wash and dry produce
Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.
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.
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.
While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, salt (we used 1½ tsp), and pepper. Form into 1½-inch meatballs.
Place meatballs on a lightly oiled baking sheet. Trim green beans if necessary. Toss on baking sheet with a drizzle of oil, salt, and pepper. Roast meatballs on middle rack and green beans on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.
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.