Firecracker Meatballs with Roasted Green Beans & Sesame Rice

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Ginger

  Spices, ground

  100g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Honey

  2 tsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Ground beef

  70% lean meat / 30% fat, raw

  10 oz or 284g

• Bread crumbs

  Dry, grated, seasoned

  ¼ cup or 30g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Crushed red pepper flakes

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

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.
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.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving); cook, stirring, until golden brown, 1-2 minutes. Add rice, 3/4 cup water (11/2 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.
4. While rice cooks, in a second large bowl, combine beef, panko, ginger, scallion whites, remaining soy sauce, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper. Form into 10-12 (20-24 for 4)11/2-inch meatballs.
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.)
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 chili flakes to taste.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/firecracker-meatballs-5ea70fe14c4efb3fb12140f1)

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