with Roasted Green Beans & Cauliflower Rice
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.
Allergens
Utensils
Tags
Scallions
2 unit
Ginger
1 thumb
Mayonnaise
2 tablespoon
Sour Cream
1.5 tablespoon
Honey
2 teaspoon
Soy Sauce
2 tablespoon
Sriracha
1 teaspoon
Jasmine Rice
0.5 cup
Ground Beef
10 ounce
Panko Breadcrumbs
0.25 cup
Green Beans
6 ounce
Cooking Oil
3 teaspoon
Salt
Pepper
Riced Cauliflower
12 ounce
• Adjust rack to top position (top and middle positions for 4 servings) and 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. **Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)**
• 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).
• Place meatballs on one side of a lightly oiled baking sheet. • Trim green beans if necessary. 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.
• 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. ***Ground Beef is fully cooked when internal temperature reaches 160°.***
720
kcal
Calories
50
g
Fat
15
g
Saturated Fat
33
g
Carbohydrate
15
g
Sugar
7
g
Dietary Fiber
30
g
Protein
140
mg
Cholesterol
2020
mg
Sodium
with Tomato, Garlicky White Sauce, Almonds & Hot Sauce
