with Roasted Carrots & Brown 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 tender roasted carrots. 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
Carrots
12 ounce
Salt
Pepper
Cooking Oil
2 teaspoon
Brown Rice
1.25 cup
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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. In a large bowl, combine mayonnaise, sour cream, honey, soy sauce, and Sriracha to taste. Set aside.
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).
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. **Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4) and a big pinch of salt. Cook until tender, 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)**
While rice cooks, in a second large bowl, combine beef*, panko, scallion whites, ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into 10-12 1½-inch meatballs (20-24 for 4).
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.
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. ***Ground Beef is fully cooked when internal temperature reaches 160°.***
930
kcal
Calories
43
g
Fat
13
g
Saturated Fat
99
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
37
g
Protein
115
mg
Cholesterol
1900
mg
Sodium
with Creamy Ranch Mayo, Crispy Fried Onions & Potato Wedges
