Firecracker Meatballs

1	Lb	Ground beef
2		Green onions Sliced
1	Knob	Ginger Minced
4	Tbsp	Soy sauce
¹⁄₄	Cup	panko bread crumbs
1	Tbsp	Honey
4	Tbsp	Mayo
4	Tbsp	Sour cream
1	Tbsp	sriracha Or to taste
		Salt & pepper
		Green beans
1	cup	jasmine rice

DIRECTIONS

Slice green onions and divide greens and whites.

Combine 1lb fine ground beef mixed with the whites of the two scallions (save back the sliced greens for garnish), a good thumb size knob of minced ginger, 2 Tbsp of soy sauce, and some panko bread crumbs, plus a bit of salt and pepper.

Roll beef mixture into 10-12 meatballs and set aside.

Mix a couple Tbsp of soy sauce, 1 Tbsp honey, 4 Tbsp mayo, 2 Tbsp sour cream; plus Sriracha, salt, pepper to your liking. Set sauce aside.

Preheat oven to 425, putting rack at the top.

Start up some jasmine rice. They gave 3/4 cup for two people, and we did it in the IP with water and a bit of coconut oil; but they just basically added 1:1 water, brought to a boil, and then took off heat and covered and let it finish for 15 minutes.

Lightly oil a foil-lined baking sheet. Meatballs on one side, green beans tossed with olive oil, salt, and pepper on the other. Cook for about 15 minutes until everything looks good. You could turn the beans in the middle if you are worried about blackening them too much (and add a minute or two for heat loss when you opened the oven), but we didn’t need to. They browned nicely without burning.

Fluff rice and split between bowls. Toss meatballs in sauce and put on mound of rice, pouring rest of sauce over the top. Add green beans to side and sprinkle with green onions you set aside earlier. They had Korean red pepper flakes as well to put on the top, or just add whatever other spicey pepper topper you like, if you like the heat and don’t have Korean flakes on hand.