Firecracker Meatballs

Updated at: Thu, 17 Aug 2023 05:33:50 GMT

Step 1

Adjust oven racks to top and middle positions and preheat to 425 degrees.

Step 2

Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1/2 inch thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.

Step 3

In a large bowl, combine Mayo, sour cream, honey, 4 tsp soy sauce, and Sriracha to taste. Set aside.

Step 4

Place Carrots on a lightly oiled baking sheet. Toss with a drizzle of olive oil, salt, and pepper and spread out across baking sheet. Roast on top rack for 10 minutes.

Step 5

Meanwhile, prepare Jasmine rice according to package directions. Once rice is done cooking, keep covered until ready to serve.

Step 6

While rice cooks, in a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, 1 tsp salt, and pepper. Form into 20 to 24 Meatballs about 1 1/2 inches in size.

Step 7

Once Carrots have roasted 10 minutes, place Meatballs on second lightly oiled baking sheet and roast on middle rack. Continue to cook carrots on top rack with Meatballs on middle rack until Meatballs are cooked through approximately 15 minutes. If carrots are done before Meatballs, remove carrots and continue to cook meatballs until cooked through.

Step 8

Fluff rice with a fork and add butter, salt, and pepper if desired. Divide between bowls or plates. Add Meatballs to bowl with sauce; toss to coat. Top rice with Meatballs and drizzle with any remaining sauce. Serve carrots to the side. Garnish with scallion greens and chili flakes to taste.

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