🧂 Ingredients (2 servings)
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16 oz ground beef
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¼ cup panko breadcrumbs
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2 scallions
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1 thumb ginger
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½ cup jasmine rice
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2 TBSP sour cream
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1½ TBSP mayonnaise
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1 tsp honey
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2 tsp soy sauce (divided use)
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Sriracha (to taste)
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6 oz green beans
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2 tsp cooking oil
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Kosher salt & black pepper
🔧 You’ll Need
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2 large bowls
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Baking sheet
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Small pot
🔪 Instructions
1️⃣ Prep
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Adjust oven rack to top position and preheat oven to 425°F.
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Wash and dry all produce.
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Trim and thinly slice scallions, separating whites and greens.
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Peel and mince ginger.
2️⃣ Make Firecracker Sauce
In a large bowl, combine:
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1½ TBSP mayonnaise
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2 TBSP sour cream
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1 tsp honey
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2 tsp soy sauce (save some for meatball mixture)
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Sriracha, to taste
Stir to combine. Set aside.
3️⃣ Cook Rice
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In a small pot, combine:
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½ cup jasmine rice
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¾ cup water
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A big pinch of salt
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Bring to a boil, then reduce heat to low. Cover and simmer until tender, about 15–18 minutes.
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Keep covered off heat until ready to serve.
4️⃣ Form Meatballs
In another large bowl, mix together:
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10 oz ground beef
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¼ cup panko
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Scallion whites
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Minced ginger
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Remaining soy sauce
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Salt and pepper, to taste
Form mixture into 10–12 meatballs, about 1½ inches wide.
5️⃣ Roast
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Lightly oil a baking sheet.
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Place meatballs on one side.
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Trim green beans if needed, and toss on the other side with a drizzle of oil, salt, and pepper.
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Roast on the top rack until meatballs are cooked through and green beans are tender, about 14–16 minutes.
6️⃣ Finish & Serve
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Fluff rice with a fork; season with salt and pepper.
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Toss meatballs in the firecracker sauce.
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Divide rice between bowls. Top with sauced meatballs and green beans.
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Garnish with scallion greens.