with Roasted Green Beans & Jasmine Rice
This recipe is here to blow up everything you *think* you know about meatballs. All dramatics aside, these meatballs are truly game-changing thanks to a certain special sauce. What exactly is “firecracker,” you ask? Well, mystery asker, it’s a creamy, spicy, sweet, and savory (yes, all those things!) sauce 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 (AKA more things to dip in sauce). 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
2 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
Korean Chili Flakes
1 teaspoon
Salt
Pepper
Vegetable Oil
2 teaspoon
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all 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; you’ll use the rest later), and sriracha to taste. 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 ½ tsp kosher salt; 1 tsp for 4 servings), and pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)
Fluff rice with a fork; season with salt and pepper. Divide between bowls or plates. Carefully add meatballs to bowl with sauce; toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens and chili flakes to taste.
3096
kJ
Energy (kJ)
740
kcal
Calories
40
g
Fat
13
g
Saturated Fat
63
g
Carbohydrate
13
g
Sugar
3
g
Dietary Fiber
33
g
Protein
125
mg
Cholesterol
1510
mg
Sodium
with Creamy Ranch Mayo, Crispy Fried Onions & Potato Wedges
