Firecracker Meatballs

Ingredients

• 6.0 oz green beans
• 2.0 units scallions (whites and greens separated)
• 1.0 thumb ginger (minced)
• 2.0 tablespoons sour cream
• 10.0 oz ground beef
• 1.0 teaspoon korean chili flakes (to taste)
• 2.0 tablespoons mayonnaise
• pepper (to taste)
• salt (to taste, used ½ tsp kosher salt)
• 2.0 teaspoons vegetable oil
• 2.0 teaspoons honey
• 0.5 cup jasmine rice
• 0.25 cup panko breadcrumbs
• 2.0 tablespoons soy sauce
• 1.0 teaspoon sriracha (to taste)

Instructions

1. Step 1: Adjust rack to top position and preheat oven to 425 degrees.
2. Step 2: Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince the scallion whites. Peel and mince ginger.
3. Step 3: In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and sriracha to taste. Set aside.
4. Step 4: In a small pot, combine rice, ¾ cup water, 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.
5. Step 5: While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, salt (we used ½ tsp kosher salt), and pepper. Form the mixture into 10-12 1½-inch meatballs.
6. Step 6: Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on the empty side with a drizzle of oil, salt, and pepper. Roast on the top rack until meatballs are cooked through and green beans are browned and tender, about 14-16 minutes.
7. Step 7: Fluff rice with a fork; season with salt and pepper. Divide rice between bowls or plates. Carefully add meatballs to the bowl with sauce; toss to coat.
8. Step 8: Top rice with meatballs and drizzle with any remaining sauce. Serve green beans on the side and garnish with scallion greens and chili flakes to taste.