Firecracker Meatballs

🥘 Ingredients

• Korean chili flakes
  1 tsp
• black pepper
• ginger
  1 thumb
• green beans
  6 oz
• ground beef
  10 oz
• honey
  2 tsp
• jasmine rice
  ½ cup
• mayonnaise
  2 tbsp
• panko breadcrumbs
  ¼ cup
• salt
• scallions
  2 unit
• sesame seeds (save the rest for serving)
  1 tbsp
• sour cream
  2 tbsp
• soy sauce
  2 tbsp
• sriracha
  1 tsp

🍳 Cookware

• large bowl
• small pot
• large bowl
• baking sheet

1. 

   1

   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 .

   scallions: 2 unit, ginger: 1 thumb
2. 

   2

   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.

   mayonnaise: 2 tbsp, sour cream: 2 tbsp, honey: 2 tsp, soy sauce: 2 tbsp, sriracha: 1 tsp
3. 

   3

   Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds ; cook, stirring, until golden brown, 1-2 minutes. Add jasmine 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.

   sesame seeds: 1 tbsp (save the rest for serving), jasmine rice: ½ cup, salt
4. 

   4

   While rice cooks, in a second large bowl , combine ground beef , panko breadcrumbs , ginger, scallion whites, remaining soy sauce, salt (we used ½ tsp; 1 tsp for 4 servings), and black pepper . Form into 10-12 (20-24 for 4) 1½-inch meatballs.

   ground beef: 10 oz, panko breadcrumbs: ¼ cup, black pepper
5. 

   5

   Place meatballs on one side of a lightly oiled baking sheet . On empty side, 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, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)

   green beans: 6 oz
6. 

   6

   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, remaining sesame seeds, and Korean chili flakes to taste.

   Korean chili flakes: 1 tsp