with Roasted Green Beans and Sesame 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 onomatopoeic sauce. What exactly is “bang bang,” 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 sesame-seed-flecked 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
Sesame Seeds
1 tablespoon
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
1 tablespoon
Adjust rack to top position 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.
Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (you’ll use the rest later) and cook, stirring, until golden brown, 1-2 minutes. Add rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.
In a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt (we used ½ tsp; use 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. On opposite side of sheet, toss green beans 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, use 2 baking sheets; roast meatballs on middle rack and green beans on top rack.)
Fluff rice with a fork and season with salt and pepper; divide between bowls or plates. To bowl with sauce, carefully add meatballs and toss to coat. Top rice with meatballs and drizzle with any remaining sauce. Serve green beans to the side. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste.
3347
kJ
Energy (kJ)
800
kcal
Calories
45
g
Fat
14
g
Saturated Fat
63
g
Carbohydrate
11
g
Sugar
3
g
Dietary Fiber
31
g
Protein
115
mg
Cholesterol
1200
mg
Sodium
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