Firecracker Meatballs With Roasted Veg and Jasmine Rice
Serves: 2
Total Cook Time: 40
Prep Time: 20
Cook Time: 20
Ingredients
- 3 scallions
- 1 TBSP minced ginger
- 3 TBSP mayo
- 3 TBSP dairy free sour cream
- 2 TBSP honey
- 4 TBSP Soy Sauce - separated
- 1 TBSP sriracha
- 1 cups jasmine rice
- 1 lbs ground beef
- 1/3 cup panko bread crumbs
- 8 oz green beans
Instructions
- Adjust rack to top/middle position and preheat oven 425 degrees. Wash/dry produce.
- Trim and thinly slice scallions separating whites from greens.
- Peel and mince ginger.
- Cook rice with 1 and 1/2 cups water.
- While rice cooks, in another large bowl combine beef, panko, scallions whites, ginger, and remaining 2 tbsp soy sauce. Salt and pepper to taste.
- Form into 1.5 inch meatballs.
- Place meatballs on one half of the baking sheet.
- Trim green beans if necessary. Place green beans on other half of baking sheet. Lightly drizzle with olive oil and salt and pepper to taste. Roast meatballs and green beans for 14-16 minutes (until cooked through, browned, and tender).
- In a medium to large bowl, combine mayo, sour cream, honey, 2 tbsp soy sauce (you’ll use rest later), and sriracha to taste.
- Fluff rice and season with salt and pepper if necessary.
- Toss meatballs in bowl with sauce and coat.
- Divide rice between bowls, top with meatballs, drizzle with remaining sauce, serve with green beans and scallion greens on top.
